Oxtail Soup

Name: Oxtail Soup
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Cuisine: Chinese
Ingredients: 750 g Oxtail (cut into sections, blanched to remove scum); 250 g Canned bamboo shoots (cut into 1.5cm cubes); 75 g Dried pine mushrooms (soaked in water, washed, cut into 3mm thick fan-shaped slices); 100 g Peas; 1500 ml Hot chicken broth; 25 g Peanut oil; 10 g Refined salt; 4 g Ground black pepper; 2 g MSG; 2 Dried chili peppers (washed, stems and seeds removed); 50 g Shaoxing cooking wine; 50 g Onions (root end trimmed, washed, cut into 1.5cm cubes); 15 g Sesame seeds (roasted); 3 Star anise

Korean-style oxtail soup with a clear, bright broth and fresh, tender, richly flavorful ingredients.

4h 35m

Easy

0 favorites

Ingredients

Oxtail (cut into sections, blanched to remove scum) 750 g

Canned bamboo shoots (cut into 1.5cm cubes) 250 g

Dried pine mushrooms (soaked in water, washed, cut into 3mm thick fan-shaped slices) 75 g

Peas 100 g

Hot chicken broth 1500 ml

Peanut oil 25 g

Refined salt 10 g

Ground black pepper 4 g

MSG 2 g

Dried chili peppers (washed, stems and seeds removed) 2

Shaoxing cooking wine 50 g

Onions (root end trimmed, washed, cut into 1.5cm cubes) 50 g

Sesame seeds (roasted) 15 g

Star anise 3

Instructions

Ingredient Prep

Soak the dried pine mushrooms in water, wash and cut into 3mm thick fan-shaped slices; wash the dried chili peppers, remove stems and seeds; trim the root ends of the onions, wash and cut into 1.5cm cubes; cut the canned bamboo shoots into cubes the same size as the onions.

Cook Oxtail

Remove any impurities from the oxtail, wash thoroughly, cut into sections, and blanch in boiling water to remove scum. Drain and rinse, then return to the pot with fresh water. Bring to a boil, skim off foam, add star anise, dried chili peppers and ground black pepper. Simmer for 4 hours, skimming off excess oil and foam twice during cooking. Once the oxtail sections are tender, take out and wash.

Warm Oxtail

Clean the pot, add the hot chicken broth and bring to a rolling boil. Add the oxtail sections and keep warm.

Stir-fry and Season

Heat peanut oil in a braising pot to medium heat (50% hot). Add the onion cubes and stir-fry until just tender. Add the sliced pine mushrooms and bamboo shoots, and stir-fry briefly. Strain the oxtail cooking broth and pour it into the braising pot, then bring to a boil. Add peas, cooking wine, refined salt, ground black pepper and MSG, adjust seasoning to taste, add the oxtail and hot chicken broth, and bring to a boil again.