oxtail soup

This oxtail soup is rich, satisfying, nutrient-dense and has the ability to fill your belly without adding many calories.

Simple Oxtail Soup

kg oxtail

potatoes

onion

miso paste

korean chilli powder

water

balsamic vinegar (optional)

In a large saucepan over medium heat, add onions and oil, stirring occasionally until onions begin to turn golden.

Add water, oxtail, potatoes, miso paste, chilli powder and stir to combine. Turn the heat to the lowest, cover with lid and braise for 3 hours. Stirring occasionally and add more water as needed.

Stir in the balsamic vinegar (optional), add spring onions and serve.

Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang. It is the perfect meal on a cold day! This soup is best if you refrigerate it for 24 hours.

Oxtail Soup (Kkori Gomtang)

oxtails

Korean white radish

garlic (minced)

kosher or sea salt and pepper (to taste)

green onions (scallions) (diced)

Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.

Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.

Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.

The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.

Thai Oxtail Soup ซุปหางวัว

½ lb oxtail

lemongrass

Tbsp fish sauce

tomatoes, half small diced, half wedges

½ large onion, chopped

knob ginger, sliced

kaffir lime leaves, torn into chunks

cilantro

Thai chilies, chopped to taste (optional)

lime juice

Add oxtail to a pot and cover completely with water.

Cut the lemongrass in half, and using just the top, smash it to bruise, then add these tops to the pot. Keep the bottom half for later. Tear 5 kaffir lime leaves into chunks and add to the pot as well. Add 2 Tbsp of fish sauce and simmer the beef for 2 ½ hours. Skim off fat and scum that floats to the top as it cooks, and add water as needed to keep the beef covered.

Once done, fish out lemongrass and lime leaves.

Add onion and the diced tomato and simmer for another 30 mins; you want the tomatoes to dissolve into the soup.

After the onions have softened and the tomatoes have disintegrated, check that the beef is fork tender. If not, keep it cooking longer until it is.

Smash the remaining lemongrass bottoms to bruise and release aromatic juices, then cut into 2-inch pieces and add to the pot. Tear the remaining lime leaves into chunks, and add them to the pot along with the ginger. Simmer another 15-20 mins.  Note: The lemongrass, ginger and kaffir lime leaves pieces are for infusion only and are not meant to be eaten. Make sure you inform your guests or remove them before serving. You can also add them to a muslin or cheesecloth bag for easy removal.

Taste and adjust seasoning with more salt or fish sauce. If you want, you can add the lime juice now, or you can serve a lime wedge on the side so people can squeeze in their own lime juice as well.

When ready to serve, add wedges of tomatoes and cook just for a minute to soften slightly. Remove from heat and add chopped cilantro.

Serve with a wedge of lime if you haven't added lime juice to the soup already. You can serve this with rice or have it on its own. Enjoy! 

It tastes sooooo good! Cooked it twice in a week!

Is it possible in Thailand they do it with pork ribs?

https://content.jwplatform.com/videos/s8dgDT9J.mp4

Thai Oxtail Soup Recipe ซุปหางวัว Thai Recipes

A soothing, satisfying soup with a bright, cheery chimichurri topping.

Oxtail Soup with Cilantro Chimichurri

beef oxtails

olive oil

yellow onion, chopped

carrots,

garlic, chopped

pearl barley

celery,

salt and black pepper

oregano

bay leaves

recipe Cilantro Chimichurri

Brown oxtails. Generously season oxtails on all sides...

Brown oxtails. Generously season oxtails on all sides with salt and pepper.Heat oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add oxtails (you might have to do this in batches depending on the size of your pot). Cook until browned on all sides, about 8 minutes total, then transfer to a plate.

Saute vegetables. Add onion, celery and carrot to...

Saute vegetables. Add onion, celery and carrot to the pot and season with salt and pepper. Cook until just tender, about 5 minutes. Add garlic and cook 1 minute more. Add oregano and bay leaves then add back the oxtail and any remaining juices on the plate.

Simmer. Add the water and bring to a...

Simmer. Add the water and bring to a boil, then reduce the heat to a simmer, cover and cook until oxtail is tender, about 1 hour.

Add barley. When a sharp knife easily slips...

Add barley. When a sharp knife easily slips into the oxtails add the barley to the soup. Cover and cook for an additional 30 minutes.

Serve. Season with salt and pepper and remove...

Serve. Season with salt and pepper and remove oregano sprigs and bay leaves then ladle soup into bowls. Serve with a generous dollop of chimichurri on top.

https://www.youtube.com/watch?v=-OdBTW53Ajk

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OH MAN THIS OXTAIL SOUP IS SO GOOD! 

Oxtail soup is made with rich, beefy broth, tender oxtail, loads of vegetables and pearls of barley. Topped with a spoonful of Cilantro Chimichurri—the vinegar and spice add a bright note to the otherwise silky, meaty broth.

INGREDIENTS
2 pounds beef oxtails
3 tablespoons olive oil
1 yellow onion, chopped
3 large carrots, cut into coins
3 cloves garlic, chopped
8 cups water
1/2 cup pearl barley
3 stalks celery, sliced into thick pieces
Kosher salt and freshly ground black pepper to taste
3 sprigs fresh oregano
2 bay leaves
1 recipe Cilantro Chimichurri

INSTRUCTIONS
Brown oxtails. Generously season oxtails on all sides with salt and pepper.
Heat oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add oxtails (you might have to do this in batches depending on the size of your pot). Cook until browned on all sides, about 8 minutes total, then transfer to a plate.
Saute vegetables. Add onion, celery and carrot to the pot and season with salt and pepper. Cook until just tender, about 5 minutes. Add garlic and cook 1 minute more. Add oregano and bay leaves then add back the oxtail and any remaining juices on the plate.
Simmer. Add the water and bring to a boil, then reduce the heat to a simmer, cover and cook until oxtail is tender, about 1 hour.
Add barley. When a sharp knife easily slips into the oxtails add the barley to the soup. Cover and cook for an additional 30 minutes.
Serve. Season with salt and pepper and remove oregano sprigs and bay leaves then ladle soup into bowls. Serve with a generous dollop of chimichurri on top.

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MAKE THIS OXTAIL SOUP WITH CILANTRO CHIMICHURRI SAUCE | ON MY GREATEST HITS LIST

Forget canned soup – this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it

Oxtail soup

½kg oxtail

thyme

parsley

½ tsp black peppercorns

star anise

red wine

tbsp sunflower oil

carrots

celery

garlic

plain flour

ketchup

beef stock

Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.

Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.

Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.

Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.

This oxtail soup uses simple ingredients like onions and turnips that round out the meaty flavor of the oxtails resulting in a balanced flavorful soup.

oxtails ((1.1 kg))

water ((2.8L))

Chinese turnip

Salt ((to taste))

cilantro ((to garnish))

Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking sheet and roast for 30-40 minutes.

Add 12 cups of water to a stockpot. Add the onions and roasted oxtails, and bring to a boil. Immediately turn the heat down to a very low simmer. (Avoid letting the heat get to high, or you’ll boil off all your liquid!).

Simmer for about 6 hours (the longer the better) with the lid covered. Remember to skim off the fat periodically. About 30 minutes before you’re ready to serve, add the turnips. Simmer until tender, and salt the soup to taste. Serve, garnished with chopped cilantro.

Oxtail Soup is a warm and comforting soup ideal for cooler weather. With a complex flavor and unique texture, it's easy to see why so many people love this nourishing soup!

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The most viewed oxtail soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine