Oxtail Soup - Hong Kong Style Borscht

Name: Oxtail Soup - Hong Kong Style Borscht
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 serving
Ingredients: 1.2 lbs oxtails; 1 Tbsp extra virgin olive oil; 1.2 lbs boneless beef chuck roast; 1½ Tbsp extra virgin olive oil; 2 onions; 7 ribs celery; 2–3 carrots; 4 tomatoes; ¼ head green cabbage; 8 cups beef stock/broth; 1 can tomato paste; 2 Russet potatoes; 2 bay leaves; 1 Tbsp dried basil; 1 tsp paprika; freshly ground black pepper; 3 Tbsp brown sugar; 2 Tbsp white wine vinegar; 2 tsp Diamond Crystal kosher salt

User Reviews

4.8

141 reviews

Excellent

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings
6
Calories
544 kcal
Course
Main Course
Cuisine
Chinese

Oxtail Soup - Hong Kong Style Borscht

Caleb Murray

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This recipe for Hong Kong-style Borscht (Oxtail Soup) uses tomatoes instead of beets for a tangy and hearty version of beef and vegetable stew. With melt-in-your-mouth oxtail and tender beef chuck roast cooked low and slow, it‘s no wonder this is my husband‘s favorite soup!

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Ingredients

Servings

1.2 lbs oxtails (4–5 pieces)
1 Tbsp extra virgin olive oil (for searing the stew beef)
1.2 lbs boneless beef chuck roast (patted dry before searing; I recommend chuck roast for its tenderness and higher quality; you can use stew beef, but it‘s not as tender)
1½ Tbsp extra virgin olive oil (for cooking the vegetables)
2 onions (sliced)
7 ribs celery (chopped into small pieces)
2–3 carrots (peeled and cut into ½-inch (1.3 cm) pieces)
4 tomatoes (cut into wedges)
¼ head green cabbage (chopped; about 3 cups)
8 cups beef stock/broth
1 can tomato paste (6 oz, 120 g)
2 Russet potatoes (peeled and cut into small cubes)

For Seasonings A

2 bay leaves
1 Tbsp dried basil (or 2 Tbsp fresh basil)
1 tsp paprika
freshly ground black pepper

For Seasonings B

3 Tbsp brown sugar (packed)
2 Tbsp white wine vinegar
2 tsp Diamond Crystal kosher salt

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Instructions

To Prepare the Oxtails

Trim and discard any excess fat attached to the oxtail pieces. Soak 1.2 lbs oxtails in cold water for 1 hour, changing the water a few times. Transfer the oxtail to a large pot of water, bring to a boil, and lower the heat to simmer for 15 minutes. Drain and rinse under cold water to remove the foam and scum. Set aside. Tip: Soaking and blanching the oxtail before cooking will remove any blood and impurities.

To Sear the Chuck Roast

In a large heavy-bottom pot (you will need a 6.75 to 8 QT pot), heat 1 Tbsp extra virgin olive oil over medium-high heat and sear the surface of 1.2 lbs boneless beef chuck roast. Once seared, transfer to a plate and set aside. Tip: This step will enhance the savory flavor.

To Cook the Soup

In the same pot, heat 1½ Tbsp extra virgin olive oil on medium heat and sauté 2 onions (sliced) and 7 ribs celery (chopped) until they are tender.
Add the seared chuck roast (or stew beef), 2–3 carrots (peeled and cut into ½-inch pieces), ¼ head green cabbage (chopped), 4 tomatoes (cut into wedges), 8 cups beef stock/broth, and 1 can tomato paste and bring it to a boil.
Add the oxtails. Once it boils, lower the heat and simmer for 20 minutes. With a fine-mesh sieve, skim off the scum and foam on the soup’s surface. This step can be tedious but it’s the key to a clean taste when you drink the soup.
Add Seasonings A: 2 bay leaves, 1 Tbsp dried basil, 1 tsp paprika, and freshly ground black pepper. Reduce the heat to medium low or low. Cover and simmer (not boiling) for at least 3–4 hours, or until meat comes off from oxtail bones and becomes tender.
Add 2 russet potatoes (peeled and cubed) and cook until tender, about 15 minutes.
Stir in Seasonings B: 3 Tbsp brown sugar, 2 Tbsp white wine vinegar, and 2 tsp Diamond Crystal kosher salt. Mix well. Ladle the soup into individual bowls. Enjoy!

To Remove Fat from the Soup (optional)

After making the soup, refrigerate it for at least five hours or overnight. The fat will harden and float to the top, where you can skim it off with a spoon or skimmer. Another "hack" I saw online was to hold a stainless steel ladle filled with ice cubes over the soup to attract the grease. The ladle works like a magnet and you just keep wiping off solidified grease on the lade with paper towel.

To Store

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days or in the freezer for a month. Remove the potatoes as their texture changes when frozen.

Notes

The recipe is adapted from a food blog, Lulu at Home (but no longer exist).

Nutrition Information

Show Details

Calories 544kcal (27%) Carbohydrates 39g (13%) Protein 56g (112%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 163mg (54%) Sodium 1060mg (44%) Potassium 1489mg (43%) Fiber 6g (24%) Sugar 16g (32%) Vitamin A 4929IU (99%) Vitamin C 40mg (44%) Calcium 132mg (13%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 544 kcal

% Daily Value*

Calories	544kcal	27%
Carbohydrates	39g	13%
Protein	56g	112%
Fat	19g	29%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	163mg	54%
Sodium	1060mg	44%
Potassium	1489mg	32%
Fiber	6g	24%
Sugar	16g	32%
Vitamin A	4929IU	99%
Vitamin C	40mg	44%
Calcium	132mg	13%
Iron	8mg	44%