Best Chinese Oxtail Soup Recipe

Chinese Herbal Healing Oxtail Soup Yang's …

WEBFeb 22, 2017 · Cut both potatoes and tomatoes into bite size of your liking. Trim off the roots of the mushrooms. After the broth has been simmered …

Rating: 5/5(13)
1. As long as time permits, soak the oxtail chunks for a few hours in cold water and rinse to get rid of as much blood as possible.
2. Submerge oxtail pieces in new water in a stock pot, bring to a boil then let it cook for a few minutes to get the inpurities out of the meat and bones. Although some prefers to skim off the foam, I highly recommend discarding this water and rinse remaining scum off the oxtail chunks. You will get a much clearer and yummier soup in the end.
3. Cut the ginger into thin slices.
4. Gently wash the codonopsis roots, then cut into 1 inch long pieces. The whole root is edible after cooked. The head of the codonopsis root (the bigger end) is the most nutritious.

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Oxtail Soup Hong Kong Style Borscht • Just One …

WEBNov 7, 2011 · To Prepare the Oxtails. Soak 1.2 lbs oxtails in cold water for 1 hour, changing the water a few times. Transfer the oxtail to a large pot …

1. Soak the oxtail in cold water for 1 hour, changing the water a few times. Transfer the oxtail to a large pot of water, bring to a boil, and lower the heat to simmer for 15 minutes. Drain and rinse under cold water to remove foam and scum. Set aside. Tip: Soaking and blanching the oxtail before cooking will remove any blood and impurities.
2. In a large heavy-bottom pot (you will need a 6.75 to 8 QT pot), heat 1 Tbsp oil over medium-high heat and sear the surface of the stew beef. Once seared, transfer to a plate and set aside. Tip: This step will enhance the savory flavor.
3. In the same pot, heat 1 ½ Tbsp oil on medium heat and sauté onion and celery until they are tender.
4. You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days or in the freezer for a month. Remove the potatoes as they change the texture when frozen.

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Chinese Oxtail Soup Omnivore's Cookbook

WEBJan 26, 2017 · Cook and stir until the onion softens, 10 to 15 minutes. Transfer the beef broth and beef meat back to the big pot. Add ginger, …

1. Add oxtail and water (or beef stock) in a big pot. Cook over medium-high heat and bring to a boil. Turn to medium-low heat. Simmer for 20 to 30 minutes. Skim any brown foam from the top of liquid.
2. Transfer oxtail to a high pressure cooker or Instant Pot using a pair of tongs. Transfer all the broth into the same pot. Cover and lock the lid. Turn on high pressure and set timer to 35 minutes. Once cooked, let it release pressure naturally.
3. The oxtail might leave a brown residue on the inside of the big pot you used to boil it. Wash the pot thoroughly before using in the following steps.
4. Remove the oxtail from the pot and transfer onto a large plate. Transfer the broth into an oil separator to remove extra fat. Alternatively you can let the broth sit for 10 minutes and skim the fat from the top with a ladle.

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