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. :)
A Chinese Dinner Needs Soup!
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 vs. Western Soups
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!
Chinese Oxtail Soup: Recipe Instructions
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 Chinese turnip or daikon radish. Simmer until tender, and salt the soup to taste. Serve your oxtail soup garnished with chopped cilantro.
Simple Oxtail Soup
Ingredients
- 2 1/2 pounds oxtails (1.1 kg)
- 12 cups water (2.8L)
- 1 large onion (cut into wedges)
- 1 medium Chinese turnip or daikon radish (cut into large chunks)
- Salt (to taste)
- chopped cilantro (to garnish)
Instructions
- 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.
nutrition facts
Perfect
Thank you, Isabel.
Hi Judy, instead of 6 hours on the stove, can I cook this in the oven? If yes, at what temperature and for how long? I love The Woks of Life!
Hi Sandra, I am sorry, I have never cooked soup in the oven, so I really can’t comment.
I love this soup
Great, we love it too :-)
Can I cook in a pressure cooker instead of 6 hours on the stove? If so how to adjust the cooking time and method? Thank you.
Hi Eliza, I have not tried it yet, so it’s hard for me to say :-|
Hi WOL!
Thanks for all your recipes, they are greatly appreciated! I have a question about the soup, I always thought my Mom would put dried orange peels into oxtail soup…. have you ever done that?
Hi Eric, there is no right or wrong about adding dried tangerine peels in this soup. Just like I add dried tangerine peels to my red bean paste while the rest of TWOL protested against it! :-)
After I roast the ox tail can I finish it off in a pressure cooker?
Absolutely.
Can’t wait to make this tonight! Is there a difference if I use Japanese daikon instead of chinese daikon?
Hi Nancy, not a huge difference.
Hi Judy! Can you boil this on the stove and then transfer to simmer in a crock pot? (or is it better to leave on the stove?) can’t wait to try this. It sounds delicious!! I dont have much turnip left in my fridge but I also have potato I can probably mix in with it.
Hi Win, it’s the same, it’s your choice.
Would the flavor of the soup be enhanced if the onions were roasted with the oxtails?
FOR SURE, it will be a huge plus!
Is it ok to substitute the turnip with potato?
Yes you can, you can also use carrots.