2 Chinese Oxtail Soup Recipes

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This article contains 2 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.


1. Oxtail soup with potatoes, carrots and tomatoes

Parboiled oxtails. Photo by Titanium22

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

2. Herbal oxtail soup recipe

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.

This soup takes 3 hours. Use the slow cooker, it is the most excellent cooking pot for this soup.


  • 1 oxtail
  • 2 potatoes
  • 5 ginseng teabags
  • 1 section ginger
  • 1 tbsp chinese wolfberries
  • 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

Happy Souping, Phoebe

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