I tried Beef Brisket and Daikon Soup 牛腩萝卜汤 in a Chinese/Dim Sum restaurant months ago (again, the beef is not a want for me but a need to heal my injured elbow including bone, tendons, cartilage, muscles etc.) and inspired me on how I should cook the remaining oxtail at home. A clear broth of Oxtail and Daikon Soup 牛尾白萝卜汤 it will be.
It is super easy to make this soup and can be a nourishing soup for winter - replenishing iron in the body and improving blood/fluid circulation. For Oxtail and Daikon Soup 牛尾白萝卜汤 you need: 1 medium-size daikon, cut to wedges/rounds; 6-7 pieces of oxtail, blanched and set aside; ginger, onions and garlic. (Note: optional - pinch of whole fennel seeds and black peppercorns as well, for flavor profile).
Start to boil the oxtail with ginger, onions, fennel seeds, black peppercorns in a huge pot of water for about 15 minutes, then turn down the heat and allow the broth to simmer on low for about 2.5 hrs till the oxtail is tender. Add in the daikon and let it simmer for the the remaining 30-45minutes of cooking. Salt and ground white pepper to taste. Before serving, garnish generous with finely chopped green onions.
This is perfect for the cold winter months and for Souper Sunday.
Other bone "healing" soups can be found here.
Tag: oxtail soup, oxtail soup
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