Chinese Oxtail Soup
User Reviews
5.0
27 reviews
Excellent
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
594 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Oxtail Soup
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A rich lip-sticking broth, brimming over with flavour, colour and life-giving goodness. A rich, hearty and warming soup with light, rice noodles and meltingly tender oxtail. A marvellous restorative soup any time of the year.
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Ingredients
For the broth
- 2 lb oxtails
- 1 onion (medium sized, halved)
- 5 cm ginger (peeled & sliced)
- 4 garlic cloves (peeled)
- 2 star anise
- ½ tsp black peppercorns
- 1 tsp Sichuan peppercorns
- 1 tsp salt
- 2 tbsp dark soy sauce
Other ingredients
- noodles (rice, egg or flour noodles - you choose)
- 3 spring onions finely sliced
Instructions
To make the broth
- Preheat oven to 200ºC/395ºF
- Place the oxtails on a roasting tray and roast for 30 minutes, turning once after 15 minutes.
For Instant Pot
- Place the oxtails into the Instant Pot along with all the other broth ingredients. Pour over 8 cups of water. Attach the lid, set to high pressure cook for 2 hours.
- After 2 hours, release the pressure and carefully remove the meat from the pan to cool.
For stove top
- Place the oxtails into a large casserole pan with all the other broth ingredients. Pour over 8 cups of water. Bring to a boil, then reduce the heat to very low, so that the liquid is barely simmering. Simmer very gently, covered, for 6 hours.
- Carefully remove the meat from the pan and leave it to cool.
Finishing the soup
- Using a fine mesh sieve, strain the soup and discard the solids. If you have a lot of fat on top, you can skim this off with a spoon or use a gravy separator (these are marvellous). Keep the broth warm on a low heat.
- Once the meat has cooled enough to handle, pick apart the meat from the fat, bone and cartilage. Keep the meat, discard everything else. Set aside.
- Cook your noodles to the packet instructions. Once cooked, drain and place a small mound in the centre of an Asian soup bowl or deep soup bowl then pop on top a little meat.
- Add 4-5 ladles of piping hot broth per person and then sprinkle over some spring onion. That's it! Enjoy!
Notes
- Serving
- Substitutions
- Storage
- Serve hot garnished with the spring onion scattered on top.
- Add Asian greens to the soup.e.g. Bok Choy or Chinese Celery
- Add turnip and carrot. Either cook them separately, or in the drained broth until soft.
- You can use flour or egg noodles instead of rice noodles.
- If you can't get oxtails, use beef bones.
- You can make a pork version of the soup by using pork bones or ribs.
- Fridge: The broth and meat will stay fresh in the fridge for about a week in airtight containers.
- Freezer: Freeze the broth and meat (together or separately) in a container and it'll stay good for 3+ months.
- The noodles are best eaten fresh and will not be great in texture if left in the soup. I would recommend only refrigerating or freezing the broth and meat and not the noodles. Cook noodles fresh when you want to eat the soup.
Nutrition Information
Show Details
Calories
594kcal
(30%)
Carbohydrates
7g
(2%)
Protein
72g
(144%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Cholesterol
249mg
(83%)
Sodium
1528mg
(64%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
103IU
(2%)
Vitamin C
5mg
(6%)
Calcium
78mg
(8%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 7g | 2% |
| Protein | 72g | 144% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 249mg | 83% |
| Sodium | 1528mg | 64% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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