Recipe Image

Servings:

Chinese Oxtail Soup

The ultimate comforting dish features beef that falls off the bone, rich tomato broth, and tender cabbage & potato.

Total Time

1hr 50min

4.7

3 Ratings

Author: Omnivore's Cookbook

Servings:

Ingredients

•

4.4 lb

Oxtails

•

8 cups

Beef Stock

or Water

•

2 Tbsp

Olive Oil

•

Large Onion , roughly chopped

•

Carrots , chopped

•

2 in

Fresh Ginger , sliced

•

Yukon Gold Potatoes , chopped

•

3 1/2 cups

Canned Diced Tomatoes

•

2 Tbsp

Tomato Paste

•

Bay Leaves

•

1/4 head

Green Cabbage , chopped

•

2 tsp

Granulated Sugar

•

1 tsp

Coarse Sea Salt

•

1/2 tsp

Ground Black Pepper

•

to taste

Sour Cream

or Plain Greek Yogurt

Cooking Instructions

Add Oxtails (4.4 lb) and Beef Stock (8 cups) in a big pot. Cook over medium-high heat and bring to a boil. Turn to medium-low heat. Simmer for 20 to 30 minutes. Skim any brown foam from the top of liquid.

Transfer oxtail to a high pressure cooker or Instant Pot using a pair of tongs. Transfer all the broth into the same pot. Cover and lock the lid. Turn on high pressure and set timer to 35 minutes. Once cooked, let it release pressure naturally.

Remove the oxtail from the pot and transfer onto a large plate. Transfer the broth into an oil separator to remove extra fat. Alternatively you can let the broth sit for 10 minutes and skim the fat from the top with a ladle.

The oxtail might leave a brown residue on the inside of the big pot you used to boil it. Wash the pot thoroughly before using in the following steps.

To serve the oxtail without bones, let the oxtail cool until it’s possible to handle. Remove the meat from the bones and break the meat into bite size chunks with your fingers.

While waiting the oxtail to cool, heat the big pot - from step 1 - with Olive Oil (2 Tbsp) over medium heat. Add Onion (1) and Carrots (4) . Sprinkle with Coarse Sea Salt (1 tsp) . Cook and stir until the onion softens, 10 to 15 minutes.

Transfer the beef broth and beef meat back to the big pot. Add Fresh Ginger (2 in) , Yukon Gold Potatoes (4) , Green Cabbage (1/4 head) , Canned Diced Tomatoes (3 1/2 cups) , Tomato Paste (2 Tbsp) , Bay Leaves (3) , Granulated Sugar (2 tsp) , and Ground Black Pepper (1/2 tsp) .

Simmer for another 30 to 40 minutes, until the potato and cabbage become tender. Adjust seasoning by adding more salt, if necessary.

Transfer the soup into large bowls, garnish with Sour Cream (to taste) and serve warm as a main.

Author's Notes

It’s totally OK to cook without using a pressure cooker, but adds 2-3 hours of cooking time. Just follow the recipe below and keep simmering the oxtail until the meat becomes super tender, then proceed to step 4.

Using beef stock will yield a much richer soup. If using water, do not remove beef bones after cooking in the pressure cooker, and you may need to simmer the soup for a longer time (about 1 hour) to get a similar flavor. In this case, add cabbage and potatoes after 30 minutes, so they won’t be overcooked.

If you used water instead of beef stock, cook for at least 1 hour, or up to 1 hour 30 minutes to make the broth richer.

Nutrition Per Serving

CALORIES

209

FAT

67.2 g

PROTEIN

69.6 g

CARBS

36.7 g