How To Cook Oxtail Soup

oxtail

🥗Healthier: beef shank

💰Cheaper: pork neck

Pork neck is often more affordable and still provides a rich flavor.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Using homemade broth can be healthier and cheaper.

Season the oxtails with salt and pepper.

Heat a saucepan on medium to high heat and add peanut oil.

Brown the oxtails on all sides, then remove them from the pan.

Char the cut sides of the halved onion in the same pan until nicely charred, then remove them.

Add celery, carrots, garlic, and ginger to the pan and sweat for a few minutes.

Return the oxtails and charred onions to the pan and fill with water or beef broth.

Bring to a simmer and skim the surface.

Add lemongrass, star anise, coriander seeds, black pepper, and brown sugar.

Cover and let simmer for about 3 hours or until the meat is tender.

Remove the oxtails and strain the broth into another saucepan, skimming off some fat.

Once cool enough to handle, remove the meat from the bones and return it to the broth.

Add fish sauce and heat through.

Prepare the garnish by mixing bean sprouts, shredded carrots, basil, coriander, and mint.

Ladle the soup into bowls and garnish with the bean sprout mix.

Cooking Techniques

Equipment Needed

Spice Level: