Simple Oxtail Soup (Print-Friendly Recipe)
Rich, slow-simmered oxtail broth enhanced with onions and turnips for deep, balanced flavors.
# Ingredients List:
→ Meat
01 -
2 1/2 pounds oxtails
→ Vegetables
02 -
1 large onion, cut into wedges
03 -
1 medium Chinese turnip or daikon radish, cut into large chunks
→ Liquids
04 -
12 cups water
→ Seasonings
05 -
Salt, to taste
→ Garnish
06 -
Chopped cilantro
# How to Make It:
01 -
Preheat the oven to 350°F. Rinse oxtails under cold water, pat dry, then arrange on a baking sheet. Roast for 30 to 40 minutes until browned.
02 -
In a large stockpot, combine 12 cups of water, roasted oxtails, and onion wedges. Bring to a boil, then reduce to a very low simmer to retain liquid.
03 -
Cover and simmer the broth gently for about 6 hours, skimming off fat periodically to ensure clarity.
04 -
Thirty minutes before serving, add the turnip chunks and continue simmering until tender. Adjust seasoning by adding salt to taste.
05 -
Ladle soup into bowls and garnish with chopped cilantro before serving.
# Extra Information:
01 -
Long, slow simmering tenderizes the oxtails and develops rich, balanced flavors.