Description
Hearty oxtail and beef simmered to perfection in a rich broth, topped with fresh noodles and vibrant garnishes. A cozy meal for chilly evenings.
Ingredients
Units
Scale
- 1 lbs (300 g) oxtails
- 1 lbs (500 g) boneless beef shank
- 8 cups (2000 ml) water
- 1 lbs (300 g) fresh noodles
- 1/4 cup soy source
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 3 slices ginger
- 3 star anise
- 3 cloves
- 1 inch cinnamon stick
- 1/2 cup rice wine
- 4 heads bok choy
- 1 lemon
- 1/2 cup roasted peanuts
- 1/2 cup chopped coriander
- 2 tablespoons pickled chillies
Instructions
- Bring water to a boil in a saucepan. Add oxtails and beef shank; boil for 5 minutes. Discard the hot water and wash the beef with cold water.
- For the Soup:
- In a large stockpot, combine par-boiled oxtails and beef shank, soy sauce, fish oil, sugar, rice wine, ginger, star anise, cloves, cinnamon stick, and water. Simmer for approximately 2 hours, or until the beef is fork tender.
- Bring a large pot of water to a boil. Add bok choy and cook for about 2 minutes, until tender. Remove bok choy and set aside.
- Bring the water back to a boil. Add noodles and cook until tender; drain the noodles.
- Divide noodles and bok choy among bowls. Add beef and hot broth.
- Garnish with coriander, pickled chilies, and roasted peanuts. Serve with lemon wedges.
Notes
- For a deeper, richer flavor, brown the oxtails and beef shank before simmering.
- If fresh noodles are unavailable, substitute dried egg noodles; adjust cooking time accordingly.
- Store leftover soup in airtight containers in the refrigerator for up to 4 days; the flavor will deepen upon reheating.
- Prep Time: 20 minutes
- Cook Time: 125 minutes
- Category: Soup
- Method: Braising
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150