Oxtail Soup with Asian Flavors

From The Best Soups and Stews

Why this recipe works:

Traditional oxtail soup recipes can take up to 12 hours. For a quicker oxtail soup recipe, we browned the oxtails and then simmered them in a combination of store-bought beef and chicken broths. This shortcut method (which took about four hours) gave us an oxtail soup recipe with a rich,… read more

Traditional oxtail soup recipes can take up to 12 hours. For a quicker oxtail soup recipe, we browned the oxtails and then simmered them in a combination of store-bought beef and chicken broths. This shortcut method (which took about four hours) gave us an oxtail soup recipe with a rich, full-bodied broth.

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Serves 6 to 8

Originally, this soup was prepared with the tail from an ox. Although the name has stuck and the part of the animal used remains the same, it is the tail from a steer raised for meat that is now available. This soup is rich in flavor with a gorgeous golden brown color, full body, and aromatic stock. It is easy to prepare but requires four hours of simmering on the stove. The results are worth the effort. The soup is comforting and warming, and the luscious, tender meat is extremely satisfying. Tradition sometimes calls for placing a large oxtail in the center of each bowl, and, for an informal gathering, some may find it fun to pick away at the meat and gnaw on the bones. We found this approach messy and prefer serving the soup with shredded boneless meat. To easily and properly defat the stock, we suggest making the stock one day (steps 1 through 3) and making the soup the next. Oxtail soup is common in certain regions of China. It's quite easy to give our master recipe an Asian makeover. Aromatics added to the broth and minor changes in the vegetable garnish have a surprisingly profound effect on this soup. Vegetables cut into julienne (thin, long strips) are traditional in this variation.

Ingredients

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