2 Chinese Oxtail Soup Recipes
Chinese beef soups Chinese oxtail soups
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.
Ingredients 800g oxtail 3 potatoes 2 carrots 2 tomatoes 2 pieces of ginger 2 tbsp cooking wine 2 litres of water 2 tsp salt Directions
Cut the oxtail into sections Wash the oxtail and soak in water Bring half a pot of water to a boil, add the 2 pieces of ginger and 1 tbsp of cooking wine Add the oxtail and cook for about 10 minutes Remove from the water and clean the oxtail pieces Bring 2 litres of water to a boil Add the ginger, oxtail and cooking wine Bring the water back to a boil Lower the heat and simmer for 30 minutes Remove any floating froth from the surface of the soup Remove the ginger Peel the potatoes, carrots and tomatoes, Cut into pieces Add them into the soup Bring the soup to a boil Lower heat and cook for another 40 minutes Season with salt 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. Ingredients 1 oxtail 2 potatoes 5 ginseng teabags 1 section ginger 1 tbsp chinese wolfberries 1 litre water 1 tbsp cooking wine Salt and pepper Directions
Cut the oxtail into sections Wash and soak in water Parboil the oxtail Peel and cut the potatoes into big chunks Bring the water to a boil Add the potato, oxtail, ginger and cooking wine Bring the water back to a boil Wash the wolfberries and add to the soup Lower heat and simmer for 3 hours. The soup should turn milky Cook for another 10 minutes Remove the ginseng tea bags Season with salt and pepper Serve Happy Souping, Phoebe
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