📝 About This Recipe
This soul-warming Chinese-style oxtail soup is a masterclass in patience, transforming a notoriously tough cut into melt-in-your-mouth perfection. Infused with aromatic ginger, star anise, and the natural sweetness of daikon radish and carrots, the broth becomes incredibly rich, clear, and gelatinous. It is a traditional comfort food staple, cherished in Chinese households for its nourishing properties and deep, savory 'umami' depth.
🥗 Ingredients
The Meat & Blanching
- 3 pounds Oxtail (cut into 2-inch segments)
- 1 inch piece Ginger (smashed for blanching)
- 2 tablespoons Shaoxing Wine (for blanching)
Aromatics & Spices
- 2 inch piece Ginger (sliced into thick coins)
- 4 cloves Garlic (smashed)
- 3 whole Star Anise
- 1 teaspoon Sichuan Peppercorns (optional, for subtle numbing warmth)
- 3 stalks Scallions (tied into a knot)
Vegetables & Seasoning
- 1 large Daikon Radish (peeled and cut into large chunks)
- 2 large Carrots (peeled and cut into thick rounds)
- 1 small piece Rock Sugar (about 1/2 tablespoon size for mellow sweetness)
- 2 tablespoons Light Soy Sauce (for seasoning)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
- 1/4 cup Cilantro (freshly chopped for garnish)
👨🍳 Instructions
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1
Place the oxtail pieces in a large pot and cover with cold water. Add the smashed ginger and Shaoxing wine.
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2
Bring the water to a rolling boil and cook for 5-8 minutes. This 'blanching' process is essential to remove impurities and ensure a clear, clean-tasting broth.
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3
Drain the oxtail and rinse each piece thoroughly under cold running water to remove any gray scum. Scrub the pot clean.
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4
Return the cleaned oxtail to the pot. Add 10 cups of fresh water, or enough to cover the meat by at least 3 inches.
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5
Add the sliced ginger coins, smashed garlic, star anise, Sichuan peppercorns, and the knotted scallions.
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6
Bring the liquid to a boil, then immediately reduce the heat to the lowest simmer. Cover the pot tightly.
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7
Simmer gently for 2 hours. Periodically check the pot and skim off any excess fat that rises to the surface using a wide spoon.
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8
After 2 hours, add the daikon radish, carrots, and rock sugar. The vegetables will release their natural sweetness into the collagen-rich broth.
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9
Continue to simmer for another 60 to 90 minutes, or until the oxtail meat is tender enough to fall off the bone with a fork.
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10
Remove the scallion knot and the star anise pieces if you can find them.
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11
Season the soup with light soy sauce, salt, and white pepper. Taste and adjust the seasoning as needed; the broth should be savory and slightly sweet from the vegetables.
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12
Ladle the soup into deep bowls, ensuring everyone gets a mix of oxtail, daikon, and carrot. Garnish generously with fresh cilantro and serve piping hot.
💡 Chef's Tips
Always blanch the oxtail starting from cold water to effectively draw out blood and impurities for a clear soup. If you have time, make the soup a day in advance; the flavors deepen overnight and it becomes much easier to remove the solidified fat from the surface. Use rock sugar instead of granulated sugar for a more subtle, rounded sweetness and a beautiful glossy finish to the broth. Do not boil the soup vigorously after the initial blanch; a low, slow simmer is the secret to tender meat without the broth becoming cloudy. If you prefer a thicker consistency, you can mash one or two pieces of the cooked daikon back into the soup.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the nutrient-dense broth. Provide a small dipping bowl of light soy sauce with sliced fresh bird's eye chilies for the oxtail meat. Pair with a side of stir-fried Bok Choy or Gai Lan with oyster sauce for a complete meal. A pot of hot Pu-erh or Oolong tea cuts through the richness of the oxtail perfectly. For an extra kick, add a spoonful of crispy chili oil or Lao Gan Ma to your individual bowl.