Category: Side Dish
Chinese Oxtail Soup - TastyPlanner.com
A healthy and hearty Chinese soup, perfect during cold months and is a (low carb) meal all by itself. It is best eaten after it has been boiled for a couple of hours (approx. 2 hrs) or when the meat is tender and falling off the bones and the onions have melted into the soup.
2-ish lbs of oxtails
1 small head of cabbage (or 1/2 a large head)
2-3 stalks of celery
chicken broth (homemade or low-sodium canned)
1. Blanch the oxtails in boiling water for 5-10 minutes, or until the dirty foam stuff accumulates on the top of the water. Remove oxtails with a slotted spoon and drain well in a colander. The blanching is to remove any dirt, blood, bone, and other debris. If you choose not to blanch, as your soup boils/cooks, you can continually skim off the foam as it builds up on the top layer of the soup. Alternately, instead of blanching, with a little oil in a pan, you may brown the oxtails on all sides.
2. While the oxtail is blanching, prep the vegetables by peeling and roughly chopping the garlic, onion, carrots, celery, cabbage, and tomatoes.
3. In a large pot, add a little oil and lightly stirfry garlic, onion, carrots and celery. Add oxtails and brown them. Add cabbage and lightly toss/stirfry with the rest.
4. Add chicken broth and water (2:1 ratio).
5. Bring to a boil, then simmer for 90 minutes or until the beef is falling off the bones.
6. Add tomatoes and cook for another 30 minutes.
7. Add salt/pepper to taste.
Note: (Optional) After you refrigerate the soup, you can skim out the solidified top fat/oil layer with a spoon.