Oxtail Soup
A rich soup simmered with oxtail as the main ingredient, along with carrots, onions, and celery.
Ingredients
oxtail (scrape off any remaining hair roots, wash, and chop into segments)
1
carrots (wash, cut into rolling chunks)
150 g
celery (remove leaves, cut into rolling chunks)
1
onion (remove outer skin, trim stem, wash, cut into chunks)
1
flour
a pinch
tomato paste
10 ml
garlic (peel, wash, mince)
4 cloves
bay leaves
3 slices
salt
4 g
ground black pepper
1 g
olive oil
to taste
Instructions
1
Ingredient Prep and Roux
Scrape off any remaining hair roots from the oxtail, wash, and chop into segments. Wash the carrots and cut into rolling chunks. Remove the leaves from the celery and cut into rolling chunks. Peel off the outer skin of the onion, trim the stem, wash, and cut into chunks. Peel the garlic cloves, wash, and mince. Place a wok over heat, add the flour and a small amount of olive oil, and stir-fry until the flour turns golden yellow.
2
Cooking the Oxtail
Place a stockpot over heat, add a moderate amount of water along with the oxtail, and bring to a boil. Blanch the oxtail for a few minutes, then remove and drain. Rinse the stockpot thoroughly, return it to the heat, add the oxtail and enough water to cover it, and simmer until the oxtail is about 80% cooked. Add the onion and carrots and continue cooking until the oxtail meat falls off the bones. Remove the oxtail, debone, cut the meat into chunks, and return it to the soup.
3
Simmering into Soup
Place a wok over heat, add the olive oil, and heat through. Sauté the minced garlic and bay leaves until fragrant, add the tomato paste, and stir-fry until deep red. Pour in the oxtail broth, add the celery and the oil-fried flour, bring to a boil over medium heat, then reduce to low and simmer for 10–15 minutes. Season with salt and ground black pepper to taste.
