Chinese Oxtail Soup RecipeJump to Recipe
Oxtail Soup has origins in many countries, but the one thing that is agreed upon is that it is the perfect comfort food. Try this Chinese Oxtail Soup recipe tonight!
The secret behind its rich flavour is in the preparation. The broth is made by stewing the oxtail with the bone to release all the flavour from the marrow, while the meat falls right off the bone.
Oxtail Soup in TCM
According to traditional Chinese medicine (TCM), bone marrow is good for your health. It contributes to longevity and is loaded with collagen which can aid in skin nourishment. Iron from the marrow increases blood production and helps circulation. This is extremely beneficial during the winter, as bone marrow is considered a ‘warming’ food. Better circulation will also help keep your toes and fingers warmer.
These benefits aren’t limited to only this Chinese Oxtail Soup recipe. Other soups made with bone broth share these properties.
If you enjoy noodle soups or just soupy recipes to help keep you warm in the winter, you should also give this Chinese Chicken Noodle Soup recipe or this Taiwanese Beef Noodle Soup recipe a try. Enough talk though, let’s get to the recipe!
Chinese Oxtail Soup Recipe
- 2 lb oxtail, cut into 1 to 1 1/2-inch chunks and trimmed of excess fat
- ½ cup all-purpose flour, extra 2tbsp needed
- 2 tbsp cooking oil
- 2 medium yellow onions
- 6 cups water
- 1 pint beef broth or bouillon
- 2 tbsp tomato paste
- 2 tsp salt
- ¼ tsp freshly ground pepper
- 1 bay leaf
- ½ tsp thyme
- 3 cloves
- 2 sprigs fresh parsley
- 2 medium carrots
- 1 stalk celery
- 1-2 stalks green onion
- 1 package dried noodles of your choice, optional
- Prepare the vegetables by washing and setting them aside to dry.
- Peel and dice the carrots, stalk of celery, and green onion. Set the green onion aside.
- Peel the onions and mince them into fine pieces.
- Pour ½ cup of flour onto a plate and give the oxtails a light coating.
- Heat the cooking oil in a large, heavy pot over high heat. Cook to brown the meat, remove (keeping the fat in the pan), and drain on paper towels.
- Add the minced onions to the pot, turn the heat to medium, and sauté 8 to 10 minutes until golden brown.
- Sprinkle in the remaining 2 tablespoons flour, mix well, and brown lightly.
- Slowly add the water, and stir in tomato paste, salt, and pepper. If you have a cheesecloth, place the bay leaf, thyme, cloves, and parsley in the cent and tie tightly. If you do not have cheesecloth, throw the ingredients directly into the pot.
- Return oxtail to the pot, cover, and simmer 3 hours until meat is fork-tender. Cool and skim off fat; remove cheesecloth bag or remove the bay leaf, thyme, cloves and parsley.
- Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to the pot along with the diced carrots and celery.
- Cover and simmer 10 to 15 minutes until carrots are tender.
- Optional: Boil the noodles and strain when ready. Separate into bowls.
- Scoop portions of the soup into the bowls and garnish with green onion. It's ready to serve!