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.
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.
- 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.
I have been impatiently waiting to make this! Once had Greek oxtail soup and it was superb! Alas, haven’t seen them for sale in my area,as well as, now the Daikin aren’t being stocked either! 🙁 Just a note of my preference, I would add a bunch of garlic and ginger and use tons of scallions too! Hate cilantro, love curly parsley! Thank you for this great recipe!
You are very welcome.
What would you suggest to serve with the soup, rice, noodles or maybe bread?
I’d say rice along with a side of veggie.
I have what will sound like a crazy question. I hate onions and don’t use them in my cooking. The only exception is that I will substitute a shallot for a slight onion taste, but caramelize it in oil first. Raw shallots taste like onions to me when I’ve tried them in dressings. Is there another veggie that I could substitute in soup? Thanks!
Hi Kathy, you can’t taste it once it’s being simmering for hours :-)
Hi Judy. Thank you so much for sharing this recipe! I’m planning to make this for my husband after his operation. I was wondering – why do we skip the typical ‘blanching to remove impurities step’ for this recipe? Does roasting the meat allow us to skip this step? I would love to know your experience before testing since this cut is expensive! (I’ve read on Epicurious to blanch and then roast the bones to make bone broth – but that process feels overdone.).
Hi Linda, if you roasting or browning the meat, can skip the blanching.
Can you use pressure cooker? If so, how long?
Hi Jazz, I am not too familiar with pressure cookers. I am sorry.
do have add gingle to oxtail soup
You can add ginger to this soup.
May I know why do we need to roast the oxtails?
Because it adds so much flavor and a lot more complexity.
Do you remove the onions afterwards?
There is no need, unless you want to.
If on a budget, do you have any recommendations for cheaper cuts of bone in beef that could yield a similar flavor as the ox tail?
I hear you, Elizabeth. Can’t believe oxtail has become so expensive. Another cut would be short ribs, which are also very expensive.
JHow about roasting beef shanks for the protein, or is it too lean? Might be cheaper, since he animal has 4 of them as opposed to one tail! More meal! Green onion garnish instead of cilantro for brightening contrast.
Is the Japanese daikon a radish with a bite, and the Chinese. “ LAU BOK” a true sweeter turnip???
Hi Jane, 1) as for the cut of beef, it’s your choice, you can also use brisket. 2) Japanese daikon looks the same as Chinese lo bak. They are the same vegetable.
Can you use crock pot ? On high maybe? For how long?
A Crockpot is a great tool for soups. As for cooking time, you adjust according to how well-done you like the oxtails :-)