November 18, 2015

Ox Tail soup

Chinese Oxtail Soup Recipes
Oxtail is a good ingredient for slow cooking soups. The gelatin in the cartilage imparts a smooth richness to the soup.
One recipe here is a hearty oxtail soup recipe with potatoes, tomatoes and carrots. The other one is a slightly brothy soup with Chinese herbs.

Recipe 1: Oxtail soup with potatoes, carrots and tomatoes
This is a wholesome hearty soup with nutritious root vegetables.
• 800g oxtail
• 3 potatoes
• 2 carrots
• 2 tomatoes
• 2 pieces of ginger
• 2 tbsp cooking wine
• 2 litres of water
• 2 tsp salt
1. Cut the oxtail into sections
2. Wash the oxtail and soak in water
3. Bring half a pot of water to a boil, add the 2 pieces of ginger and 1 tbsp of cooking wine
4. Add the oxtail and cook for about 10 minutes
5. Remove from the water and clean the oxtail pieces
6. Bring 2 litres of water to a boil
7. Add the ginger, oxtail and cooking wine
8. Bring the water back to a boil
9. Lower the heat and simmer for 30 minutes
10. Remove any floating froth from the surface of the soup
11. Remove the ginger
12. Peel the potatoes, carrots and tomatoes, Cut into pieces
13. Add them into the soup
14. Bring the soup to a boil
15. Lower heat and cook for another 40 minutes
16. Season with salt
17. Serve

Recipe 2: Herbal oxtail soup recipe

This soup takes 3 hours. Use the slow cook; it is the most excellent cooking pot for this soup.
• 1 oxtail
• 2 potatoes
• 5 ginseng teabags
• 1 section ginger
• 1 tbsp chinese Goji berries
• 1 litre water
• 1 tbsp cooking wine
• Salt and pepper
1. Cut the oxtail into sections
2. Wash and soak in water
3. Parboil the oxtail
4. Peel and cut the potatoes into big chunks
5. Bring the water to a boil
6. Add the potato, oxtail, ginger and cooking wine
7. Bring the water back to a boil
8. Wash the wolfberries and add to the soup
9. Lower heat and simmer for 3 hours. The soup should turn milky
10. Cook for another 10 minutes
11. Remove the ginseng tea bags
12. Season with salt and pepper
13. Serve
Ginseng imparts a herbal taste and fragrance to the soup. If you have never tried ginseng before, reduce the number of teabags used so that you get a milder taste.