This oxtail soup recipe is so simple and easy that I am a little embarrassed to even publish it. But Sarah loves it, and said that we should, so I’m going to listen to the boss. :)
For a lot of Chinese families, dinner isn’t complete without a soup to go with it. I was thinking about making soup the other day, and oxtails were what I had on hand. While making an entire pot of soup every night may sound daunting, this particular soup recipe is exactly the kind of thing that demonstrates just how easy it is! There are only six ingredients (two of which are simply water and salt).
Chinese soups in general are brothier and lighter than some of the heavier soups you see in Western cooking, and they’re also very nourishing! In this particular recipe, onions and turnips round out the meaty flavor of the oxtails, and the result is a balanced, surprisingly light, and subtle soup. There really aren’t any special cooking techniques to speak of either––just time and patience. All you need to do is skim the fat off the top of the resulting liquid.
Also, I want to mention to dispose of the grease in the garbage! (It helps to let it cool and solidify first). Don’t pour it down the drain, or you’ll ruin your pipes!
Okay, you’ll need:
- 2 1/2 pounds oxtails
- 12 cups water
- 1 large onion, cut into wedges
- 1 medium Chinese turnip or daikon radish, cut into large chunks
- Salt, to taste
- chopped cilantro, to garnish
Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking sheet and roast for 30-40 minutes.
While the oxtails are roasting, add 12 cups of water to a stockpot. Add the onions and roasted oxtails, and bring to a boil.
Immediately turn the heat down to a very low simmer. (Avoid letting the heat get to high, or you’ll boil off all your liquid!).
Simmer for about 6 hours (the longer the better) with the lid covered. Remember to skim off the fat periodically.
About 30 minutes before you’re ready to serve, add the turnips. Simmer until tender, and salt the soup to taste. Serve your oxtail soup garnished with chopped cilantro.
- 2½ pounds oxtails
- 12 cups water
- 1 large onion, cut into wedges
- 1 medium Chinese turnip or daikon radish, cut into large chunks
- Salt, to taste
- chopped cilantro, to garnish
- Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking sheet and roast for 30-40 minutes.
- While the oxtails are roasting, add 12 cups of water to a stockpot. Add the onions and roasted oxtails, and bring to a boil. Immediately turn the heat down to a very low simmer. (Avoid letting the heat get to high, or you’ll boil off all your liquid!).
- Simmer for about 6 hours (the longer the better) with the lid covered. Remember to skim off the fat periodically. About 30 minutes before you’re ready to serve, add the turnips. Simmer until tender, and salt the soup to taste. Serve, garnished with chopped cilantro.
Nikki says
Can I just say that this recipe is so wonderfully easy and delicious. My husband and I are eating only meat right now and I made it and it is just the best. While he was working in Afghanistan he would tell me when he was served oxtail. You should have seen his excitement the first time I prepared it. I’ve actually made it twice now. We’ve learned that it really needs the time to simmer and get tender, so whoever tries this, the longer the better. Thanks for sharing such great, easy recipes. I plan on trying the Thai Shrimp Fried Rice next.
Judy says
Hehehe…who wouldn’t get excited at the sight of cooked oxtails? I know I do.
Truc says
Have you adapted this to the instant pot by any chance? My dad makes an oxtail soup in his pressure cooker and the meat falls right off the bone – would love to see an adaptation of yours!
Judy says
Hi Truc, I have not made this soup in an instant pot. Your dad might have a better idea on the cooking time if using an instant pot to make this soup.
Sandra Strickland says
Thank you for posting this. It is my favorite ox tail soup. I misplaced my recipe and this was just what I needed.
Judy says
So glad you like this soup, Sandra!
Joy says
Hi, would this recipe work if I replaced the ox with pork? Thanks
Judy says
Hi Joy, yes you can. Just know that you might only need to simmer the pork (bone) for 2 – 3 hours.
Charrie says
I like the idea of roasting the meat first. I tried this using my instapot in slow cooker high setting for 4 hours and using 8 cups of water only. I strained and transfer it to another pot so no need to skim. Let it boil and added daikon and seasoned with fish sauce and pepper. I also added carrots for my little one. Thanks for sharing!!!!
Judy says
Love your modifications, Charrie. Your soup must be so concentrated. Thank you so much for leaving us a comment.
Paul says
So does the onion just melt into the soup? Or do I discard them after? By the way, love your website. You guys are killing it!
Judy says
Hi Paul, yes, the onion will be melted into the soup, definitely no need to discard them.
Heather says
So I tried it but I think I used too much water. When I tried the cooking part the soup never solidified and stayed liquid. Is there anything I can do to fix it? Maybe let it simmer more longer?
Judy says
Sorry for the late reply, Heather! The soup does not need to solidify to taste good, but then again, simmering longer definitely doesn’t hurt when it comes to soup :-)
Linda says
Hi. Do we have to put the oxtail in the oven for this soup? Can we just preboil it and then transfer it to the other pot to make the soup? Thank you.
Judy says
Roasting the oxtails first will give this soup more depth in color and flavor.
Claudia says
Hi
Could I have a rough guide for the size of daikon chunks? Last time I did it I think I left them too big as 30 minutes and it was still hard.
Thanks tho! Love easy yummy recipes – never be afraid to publish things like this for fear of it seeming toooo simply !! Simple quick recipes are the best!
Judy says
Hi Claudia, for soup, I would cut the daikon about 1″ x 1″ x 2″, especially this soup, which takes hours too cook :-)
john says
Hi i bought all the ingredients because im so excited to try it but just wondering if i can simmer it less than 6 hours?
Judy says
Hi John, it should be fine, but don’t simmer less than three hours. As I mentioned in the post, the longer the better.
Linh says
When using radish, will it smell up the house?
Judy says
Hi Linh, cooked radishes do have a unique aroma. As is the case when cooking anything, it can smell up the house.
Laura M says
I love oxtail soup, and your recipe looks delicious! I was wondering if this could be done in a pressure cooker. If so, then how would you adjust the recipe? Thanks!
Judy says
Hi Laura, I don’t use a pressure cooker, so it’s hard for me to give advice. But still, I think a slow cooker would be better for making soups.
kero says
This sounds really great! My dad does a kick-ass Korean oxtail soup, but he simmers and skims for multiple days, making the most of the marrow. Results are a clean, almost milky broth that’s sooo good. But we’re talking days here. This recipe sounds so comforting and easy. Can’t wait to try!
Judy says
Hi Kero, I have to say, there is a lot of love when someone takes days to make a soup for his/her family. Kudos to your Dad!!!
Katharina says
Looks amazing and a completely different version of the German Oxtail Soup I grew up with! Can’t wait to try it. When I first saw the turnip, I thought it was Winter Melon. We have just completely fallen for Winter Melon in soup since our visit in Kunming. Would that work too? Different flavor I’m sure. Do you have a recipe for Winter Melon Soup?
Judy says
Hi Katharina, turnip cuts the richness of this soup and also gives it a great flavor. Winter melon is more mild, and it’s also a great candidate for this soup.
Christina says
I love oxtail soup!! My mom’s version (and hence my version by extension) doesn’t use daikon but adds celery, carrots, and tomatoes. The carrots add a sweetness to the soup and the tomatoes give a nice orange-red color to the soup.
Judy says
Hi Christina, I know your version! I think it’s a famous oxtail soup that was adapted from a Russian soup.
Mandy says
Yum, must try this next time we get oxtail. Do you happen to have a recipe for tendons? The type where it’s all soft and gelatinous and flavorful?
Judy says
Hi Mandy, do you mean the dim sum version? No, I don’t. I will put it on our recipe list to do.
Little Cooking Tips says
Fantastic soup Judy! We also make our soups brothier here in Greece, we were surprised to see what is considered a soup in some other countries (thick, rich in cream soups) when we first explored foreign recipes on the Internet a few years back:) Oxtail soup is an old school classic, Panos’ grandma still makes this to this day. Your version is simpler and we bet it’s equally delicious!
Great work guys, thank you!
xoxoxo
Judy says
Hi Mirella, old school classics are what make us cherish the past and all the wonderful memories associated with them. Thank you for your kind words.
Bianca says
Looks so very tasty…
Sometimes simple is best!
Judy says
Thank you, Bianca!
Sandra Mort says
There was a time when oxtail was cheap food but today, it’s prohibitively expensive. :(
Judy says
Hi Sandra, I know what you mean. Beef prices have gone up a lot!
TWoo says
Mom used to make braised oxtail stew, I got lazy and now do a black bean oxtail soup instead. This last time I added lotus root to it, as well……Comfort food….
Judy says
Yes, soup equals comfort.
Susan in PDX says
Yum!! I just saw some beautiful oxtails at my favorite market. Are Chinese turnips another name for Daikon or are you saying either one works? Could I use Daikon and regular turnips? Both are readily available to me.
I’m going to make this in my slow cooker outside because we’re having a little heatwave in Oregon.
Judy says
Hi Susan, Chinese turnip is daikon radish. You have the right idea, soup is great to make in a slow cooker.
amy says
I was just wondering about doing this in a slow cooker…on low for ~6 hrs? But if its in a slow cooker, does not constantly skimming the fat impact the flavor?
Thanks!!!
Judy says
Hi Amy, it’s a good idea to use a slow cooker. You can skim off the fat towards the end.
Cyndi says
I love this soup but have forgotten about it. Growing up, my mother always made a soup for dinner. Usually a quick fish soup during the weeknights, but on weekends, the smell of soup simmering all day was the norm in our tiny apartment. I learned to skim fat from the pot at an early age.
I love your website so much. Much of it reminds me of a childhood I now see as so bountiful and wonderful. Now with young children of my own, I’m hoping to share that part of my life with them.
Thanks again!!
Judy says
Hi Cyndi, this is why we love food––because food and memories go hand in hand. Thank you for leaving us a comment.