Oxtail Soup Recipe | thumb in plum

That's right, my loves.
Winter is upon us and brings with it-
Not just any soup.
A flavorful, mouth-slamming soup.
Comprised of oxtail, star anise, orange, peanuts, and all sorts of other goodies you simply could not wrap your little mind around if you did not grow up with this shiz.
Now you might be thinking to yourself, "Oxtail?? What the caplooey?"
Well shut up. And put it in your mouth.
It's beef, it's tail, it's good. And that's all you need to know.

Oxtail Soup Recipe
  • 2 lbs oxtails
  • 1 strip dried orange peel (you can use fresh is you add it within the last half hour). None of that white stuff (pith) though!
  • 2 star anise
  • 1 2-inch piece of fresh ginger, thinly sliced + more grated to garnish
  • Salt, at least a tablespoon, more to taste
  • 1/2 cup of shelled, skinned, raw peanuts
  • 1/8 teaspoon chili pepper flakes or to taste (optional)
  • Bunch of bok choy or choy sum, chopped into 2 inch pieces. And whatever other vegetable goodness you'd like. I'm partial to carrots.
  • Cilantro, grated ginger, green onions for garnish
  1. Brown the oxtails in a large soup pot. 
  2. Fill the pot 1/2 way with water, bring to a boil for 30 minutes. Skim the fat off the top and dump out enough water that only an inch covers the meat.
  3. Add the orange peel, star anise, ginger, and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for one hour. Add the peanuts and simmer for 2-3 more hours adding carrots (or root vegetables) in the last 10-20 minutes.
  4. When the oxtail meat is very tender skim the fat off the soup.
  5. Add the chili pepper flakes (optional) and mustard greens. Cook until the greens are tender.
  6. Remove the orange peel and star anise. Garnish with green onions, cilantro, and grated ginger.
I adapted this recipe from Simply Recipes. It has great step-by-step photos.

You WILL want to make this again, and again, and again, and again...


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