Description
This simple homemade oxtail soup is a rich, flavorful stew made by slow-cooking tender oxtail with aromatic herbs and vegetables, resulting in a hearty broth perfect for comforting meals. Enhanced with garlic, lemon, and bay leaves, it is a satisfying dish ideal for serving with rice.
Ingredients
Scale
Meat and Broth
- 1.5 kg oxtail
- 1 lemon
- Salt (to taste)
- 1 tsp black pepper
- 5 bay leaves
- 1 whole garlic head
- 2 large onions, chopped
Garnish
- 1.5 cups chopped spring onions
Instructions
- Prepare and boil the oxtail: Salt the oxtail generously and place it in a large pot with the whole lemon. Add enough water to cover the oxtail and bring it to a boil. Let it boil for 30 minutes, then remove the oxtail and rinse it under cold water to clean off any impurities, ensuring a clearer broth.
- Cook the soup base: In a large pot, combine the rinsed oxtail, whole garlic head, chopped onions, salt, black pepper, and bay leaves. Pour in enough water to cover all ingredients. Bring to a boil over medium heat, then reduce the heat to maintain a gentle boil, cooking uncovered for 3 hours to tenderize the meat and infuse the broth with flavors.
- Finish and serve: After cooking, carefully remove the oxtail pieces from the pot and strain the broth to remove solids and bay leaves. In serving bowls, place the tender oxtail meat and ladle the hot broth over it. Garnish with freshly chopped spring onions for added freshness and flavor. Serve the soup hot alongside steamed rice for a complete meal.
Notes
- Rinsing the oxtail after the first boil helps remove excess fat and impurities for a cleaner broth.
- Cooking times can vary depending on oxtail size; the meat should be very tender and easily pull away from the bone.
- This soup pairs excellently with steamed white rice or crusty bread for soaking up the delicious broth.
- For a richer broth, you can brown the oxtail pieces before boiling.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
