Description
This comforting Oxtail Soup is a hearty and flavorful dish perfect for cozy nights. Slow-simmered for hours to bring out the rich taste and tender texture of the oxtail, this soup is delicately seasoned with garlic, black peppercorns, and spring onions, making it a warming and satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients
- 500 g oxtail (well-marbled for optimal flavor and tenderness)
- 3 cloves garlic (crushed for aromatic depth)
- 2 spring onions (sliced for garnish and freshness)
- 2 tsp black peppercorns (for warm spiciness)
- 1 tbsp salt (for seasoning)
- Water (enough to cover the oxtails and later for cooking, about 4 to 5 cups)
Instructions
- Soak Oxtail: Place the oxtail in a large bowl of water and soak for about an hour, changing the water every 20 minutes to help remove impurities and excess blood.
- Trim and Boil: Trim off excess fat from the oxtail pieces. Transfer them to a large pot, cover with fresh water, bring to a boil, then drain and rinse the oxtails under running water to further cleanse.
- Simmer Oxtail: Return the oxtails to a clean pot, add 4 to 5 cups of fresh water, bring to a boil, then skim off any impurities that rise to the surface for a clear broth.
- Slow Cook: Reduce the heat to low and let the oxtails simmer gently for 3 to 4 hours until the meat is fork-tender, adding more water if necessary to keep the oxtails submerged.
- Cool and Remove Fat: Remove the oxtails from the broth and strain the liquid through a fine sieve. Allow the broth to cool, then refrigerate to let the fat solidify on top.
- Defat the Broth: Once chilled, scoop away the solidified fat from the surface of the broth for a cleaner, leaner soup.
- Final Simmer: Reheat the broth on the stove. Add the black peppercorns, salt, crushed garlic, and the reserved oxtails back into the pot. Simmer gently for about 20 minutes to infuse the flavors.
- Serve: Ladle the hot soup into bowls, garnish with sliced spring onions for a fresh finish, and enjoy your rich, comforting oxtail soup.
Notes
- Soaking the oxtail and changing the water helps reduce excess blood and impurities for a cleaner broth.
- Trimming excess fat before cooking minimizes greasiness in the finished soup.
- Slow simmering is key to tenderize the oxtail and extract maximum flavor into the broth.
- Removing fat after chilling results in a lighter, less oily soup.
- Garnishing with fresh spring onions adds a pleasant color contrast and bright flavor.
- If you prefer, you can add vegetables such as carrots or potatoes during the final simmer for added heartiness.
- The soup can be refrigerated for up to 3 days or frozen for up to 3 months without loss of flavor.
