Description
This Simple Homemade Oxtail Soup is a hearty and flavorful dish perfect for a comforting meal. Slow-cooked with aromatics like garlic, onions, bay leaves, and a touch of lemon, the oxtail becomes tender and infuses the broth with rich taste. Served with chopped spring onions and accompanied by rice, this traditional soup is both nourishing and satisfying.
Ingredients
Scale
Meat and Seasoning
- 1.5 kg oxtail
- Salt (to taste)
- 1 tsp black pepper
- 1 lemon
- 5 bay leaves
- 1 whole garlic head
Vegetables and Garnish
- 2 large onions, chopped
- 1.5 cups chopped spring onions (for garnish)
Instructions
- Prepare and Parboil Oxtail: Salt the oxtail generously and place it in a large pot with the lemon. Boil this mixture for 30 minutes to remove impurities and tenderize the meat. Afterwards, rinse the oxtail under cold water to clean off any residue.
- Simmer the Soup: In a clean large pot, combine the parboiled oxtail with the whole garlic head, chopped onions, salt, black pepper, and bay leaves. Add enough water to cover the ingredients fully. Bring to a boil over medium heat, then reduce the heat and simmer gently for 3 hours until the meat is tender and flavorful.
- Strain and Serve: Remove the oxtail pieces from the pot and set aside. Strain the broth to remove garlic skins, bay leaves, and onion pieces for a clear soup. Serve the broth and meat in bowls and garnish with freshly chopped spring onions. This soup pairs beautifully with steamed rice for a complete meal.
Notes
- Parboiling the oxtail helps to remove excess fat and impurities for a clearer broth.
- Adjust the seasoning with salt and pepper to taste after simmering.
- You can add vegetables like carrots or potatoes if you want a heartier soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- For a richer broth, some cooks like to brown the oxtail pieces before boiling.
