Asian Oxtail Soup
Temperature has dropped drastically these days and Fall has officially come~
Two things I can’t live without in cold weather: puffer and hot soup. A sip of nutritious hot soup just instantly warms up one’s body and heart!
Oxtail is a great source of bone marrow, rich in collagen that’s good for you skin. There are tons of way to make a delicious oxtail soup. This time I’m going for a clean, fragrant and light taste combing both Chinese and Korean tricks.
For me, the amount of each ingredient for braising a soup doesn’t need to be as precise as needed for baking a cake. As long as ingredients don’t overpower each other, feel free to use a little more or less of the amounts listed below.
Enjoy the soup with rice or noodle as a hearty dinner!
Ingredients:
5.7 lbs. (2.5kg) oxtail meat
1 medium Korean radish (or Chinese turnip / daikon radish), peeled, quartered
1 yellow onion, peeled and halved
4 stalks green onion, remove dirty roots
3 bay leaves
A few small pieces ginger, peeled
4 vine tomatoes, cut into wedges
2 1/2 tsp salt
water
Instructions:
1. Wash then soak oxtail meat in water for 1-2 hours to draw out blood.
2. Rinse off and put the meat in a large soup pot filled with water. Put in 2 thick ginger pieces. Bring the pot to boil, cook for a few minutes then rinse off the meat again to clean dirty residue.
3. Place the oxtail meat in a clean large pot, followed by prepped ginger, yellow onion, Korean radish, green onion, and bay leaves. Filled in water to submerge all ingredients. Bring to boil over high heat then simmer over low heat with lid on for 2 hours. Scrape off the residual scum and oil on the surface with a ladle.
4. Toss the green onion, bay leaves, and yellow onion. Take out the radish for serving later. Put in tomatoes. Continue simmering for an hour. Meat should be very tender by now. Season with salt to taste.
5. Serve the soup with sliced radish, and sprinkles of green onion.
*To get an extra clear soup and even less fat, refrigerate the soup overnight. Remove the hardened fat floated at top surface, then heat up the soup before serving
