I feel ashamed to put out this oxtail soup recipe because it is so basic and easy to make. But it’s so wonderful that I can’t stand it!
Soup is an essential component of any Chinese meal.
Most Chinese dinners wouldn’t be complete without a bowl of soup. I wanted to make some soup, and the only thing I had on hand were oxtails.
If the idea of making a big pot of soup every night seems daunting, this recipe is perfect for how simple it actually is. Simply combine the six required components (two of which are simply water and salt).
Soups From China vs. Soups From The West
In general, Chinese soups are brothier and lighter than some of the heavier soups you see in Western cookery, and they are just as nourishing!
Here, the meaty flavor of the oxtails is complemented by the sweetness of the onions and the earthiness of the turnips, making for a well-rounded, surprisingly light, and delicate soup.
There aren’t any secret culinary methods, either; all you need is some time and persistence. The resulting liquid only requires the fat on top to be skimmed off.
To add, please remember to throw away the grease after use.
- 1.1 kg oxtails
- 12 cups water
- 1 medium Chinese turnip cut into large chunks
- 1 large onion cut into wedges
- chopped cilantro (garnish)
- Preheat the oven temperature up to 350 degrees F. The oxtails should be cleaned in cold running water and dried with paper towels. Prepare a baking sheet for them and roast them for 30 to 40 minutes.
- Put twelve cups of water in a stockpot. The roasted oxtails and onions should be added to a pot and brought to a boil. Right away, reduce the heat to a moderate simmer. (Don’t turn up the heat too high, or all the water will evaporate!)
- Cover and slow-cook for at least 6 hours (the more time, the better). Don’t forget to remove the excess fat from time to time. Toss in the turnips about 30 minutes before serving. Simmer the soup to softened the vegetables, then season to taste with salt. Chop some cilantro and garnish it over the top before serving.