Oxtail Soup Recipe

Name: Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed; 2 cups chopped tomatoes; 2 6-inch cinnamon sticks; 6 star anise; ⅓ cup soy sauce; 2 teaspoons coriander seeds, toasted and ground (or use ground coriander); 2 teaspoons cumin seeds, toasted and ground (or use ground cumin); 1/2 cup neutral oil, like corn or canola, optional; 1 cup small onions or shallots, thinly sliced, for garnish, optional; 1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes; ⅓ cup lime juice, or more; 1/4 cup chopped fresh cilantro leaves for garnish, or more; 1/4 cup minced scallion for garnish

Servings: persons

3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
2 cups chopped tomatoes
2 6-inch cinnamon sticks
6 star anise
⅓ cup soy sauce
2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
1/2 cup neutral oil, like corn or canola, optional
1 cup small onions or shallots, thinly sliced, for garnish, optional
1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
⅓ cup lime juice, or more
1/4 cup chopped fresh cilantro leaves for garnish, or more
1/4 cup minced scallion for garnish

1
Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin.
2
Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered.
3
Cook until tender, about 2 hours.
4
If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat.
5
Add onions, and stir occasionally, until they are golden brown, about 10 minutes.
6
Remove from oil and drain on paper towels.
7
When meat is done, add chili and lime juice; taste and adjust seasoning.
8
Spoon into individual bowls, and garnish with cilantro and scallion.
9
If you are using onions, garnish soup with them and serve.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed, 2 cups chopped tomatoes, 2 6-inch cinnamon sticks, 6 star anise, and more.

Yes, Oxtail Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Soup

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