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SideChef
Recipes
Gluten-Free
Chinese Oxtail Soup

15 INGREDIENTS • 9 STEPS • 1HR 50MINS

Chinese Oxtail Soup

Recipe

4.7

3 ratings
The ultimate comforting dish features beef that falls off the bone, rich tomato broth, and tender cabbage & potato.
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The ultimate comforting dish features beef that falls off the bone, rich tomato broth, and tender cabbage & potato.
author_avatar
Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/

1HR 50MINS

Total Time

$7.16

Cost Per Serving

Ingredients

Servings
6
us / metric
Oxtail
4.4 lb
Oxtails
separated at the joints
Beef Stock
8 cups
Beef Stock
or Water
Olive Oil
2 Tbsp
Olive Oil
Onion
1
Large Onion, roughly chopped
Carrot
4
Carrots, chopped
Fresh Ginger
2 in
Fresh Ginger, sliced
Yukon Gold Potato
4
Yukon Gold Potatoes, chopped
Canned Diced Tomatoes
3 1/2 cups
Canned Diced Tomatoes
Tomato Paste
2 Tbsp
Tomato Paste
Bay Leaf
3
Bay Leaves
Green Cabbage
1/4 head
Green Cabbage, chopped
Granulated Sugar
2 tsp
Granulated Sugar
Coarse Sea Salt
1 tsp
Coarse Sea Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Sour Cream
to taste
Sour Cream
or Plain Greek Yogurt

Nutrition Per Serving

VIEW ALL
Calories
209
Fat
67.2 g
Protein
69.6 g
Carbs
36.7 g
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Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/

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.

Cooking Instructions

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step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
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.
step 4
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.
step 4 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.
step 5
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.
step 6
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.
step 6 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.
step 7
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).
step 7 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).
step 8
Simmer for another 30 to 40 minutes, until the potato and cabbage become tender. Adjust seasoning by adding more salt, if necessary.
step 8 Simmer for another 30 to 40 minutes, until the potato and cabbage become tender. Adjust seasoning by adding more salt, if necessary.
step 9
Transfer the soup into large bowls, garnish with Sour Cream (to taste) and serve warm as a main.
step 9 Transfer the soup into large bowls, garnish with Sour Cream (to taste) and serve warm as a main.

Tags

Gluten-Free
Beef
Comfort Food
Shellfish-Free
Dinner
Chinese
Fall
Potatoes
Vegetables
Soups & Stews
Winter
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