Description
A rich and hearty oxtail soup made with daikon radishes, garlic, and green onions.
Ingredients
Scale
- 3 lbs oxtails (fresh or frozen)
- 1 medium radishes (daikon variety)
- 3 tbsp minced garlic
- 4 large green onions (diced)
- 1 tsp salt
- 1 tsp pepper
- 12–15 cups water (or vegetable broth)
Instructions
- Rinse oxtail under running water. Place in a large cooking pot filled with water, covering them. Soak for 1-2 hours.
- Meanwhile, slice daikon radish and cut into bite size pieces. Slice green onions on the diagonal.
- Set aside soaked oxtails onto a dish, and discard water.
- Return oxtails to cooking pot, refill pot with 12-15 cups water, broth, or half and half ensuring they are submerged. Bring this to a low boil. Reduce to simmer.
- After 2 hours, skim off any foam/fat at the surface of the water. Add sliced daikon radish, salt, pepper, and minced garlic. Simmer for 3 hours. Pot can be slightly covered if desired.
- 5 hours of simmering ensures the oxtails will be very tender and the meat is pulling away from the bone.
- Remove one oxtail at a time and place on a cutting board to remove meat and discard bones. Put meat back into pot and stir.
- Serve soup with cooked white rice, chopped green onion, and kimchi.
Notes
- This recipe can be prepared with a combination of water and broth for added flavor.
- For best results, allow the soup to simmer slowly to achieve tender meat.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 1g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg