Description
This Asian oxtail soup is rich, comforting, and deeply flavorful with tender beef, aromatic spices, and a savory broth. Slow simmered to perfection, it is a hearty meal ideal for cozy dinners.
Ingredients
- 3 lbs oxtail, trimmed
- 10 cups water
- 1 onion, halved
- 4 garlic cloves, smashed
- 2 inches fresh ginger, sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 star anise pods
- 1 cinnamon stick
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 green onions, sliced
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the oxtail pieces and place them in a large pot with water. Bring to a boil and skim off any foam from the surface.
- Add onion, garlic, ginger, star anise, and cinnamon stick to the pot.
- Reduce heat to low and simmer gently for 3 to 4 hours until the oxtail becomes tender and the broth is rich.
- Add soy sauce, fish sauce, carrots, and celery during the last 30 minutes of cooking.
- Season the soup with salt and black pepper to taste.
- Remove the star anise and cinnamon stick before serving.
- Ladle the soup into bowls and garnish with green onions and fresh cilantro.
Notes
- For a clearer broth, blanch the oxtail before simmering.
- You can refrigerate the soup overnight and skim hardened fat before reheating.
- Serve with steamed rice or noodles for a complete meal.
- A pressure cooker can reduce cooking time significantly.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmer
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 105 mg
