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Chinese Oxtail Soup Recipe

A rich broth made from oxtail served with noodles and vegetables. Warm yourself up on a cold day with this nourishing soup.
Prep Time15 mins
Cook Time3 hrs 30 mins
Course: Main Course
Cuisine: Chinese
Keyword: beef, fried noodles, noodle soup, oxtail
Servings: 6

Ingredients

  • 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

Instructions

  • 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!