Oxtails render incredible flavor to beef and noodle soup loaded with vegetables, ginger, garlic, spices, and herbs. The oxtails will take some time to cook, but the time is well-spent. Start this soup the day before so you can refrigerate overnight and remove the fat.
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Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl.
Add onions, carrot, lemongrass, ginger, garlic, star anise, and peppercorns to same pot. Saute until vegetables are tender, about 8 minutes.
Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce.
Cover and simmer gently until oxtails are very tender, about 3 hours.
Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
Refrigerate overnight. Spoon solid fat off top of soup.
Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
Bring soup to boil. Divide noodles, sprouts, radishes, green onions, chiles, basil, mint, and cilantro among 6 bowls. Ladle soup into bowls.
Serve with lime wedges and additional fish sauce.
*Available at Asian markets and some supermarkets nationwide.
Yield: 6 servings
Recipe Source: Flavors of Bon Appetit - 2000 (Clarkson Potter)
Reprinted with permission.
See Also
More Soup and Stew Recipes
Oxtail Recipes
All Recipes
Ingredients
- 5 Tablespoons peanut oil
- 3-1/4 pounds meaty oxtails, patted dry
- 2 large onions, chopped
- 1 large carrot, peeled, chopped
- 3 stalks lemongrass,* chopped
- 2/3 cup chopped peeled fresh ginger
- 8 garlic cloves, chopped
- 7 whole star anise (star-shaped spice)*
- 1 Tablespoon black peppercorns
- 12 cups water
- 7 cups canned beef broth (about four 14 1/2-ounce cans)
- 3 Tablespoons fish sauce (nam pla)*
- .
- 1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine
- 1 Tablespoon oriental sesame oil
- .
- 3 cups bean sprouts
- 6 radishes, thinly sliced
- 4 green onions, thinly sliced
- 4 serrano chilies, thinly sliced
- 6 Tablespoons chopped fresh basil
- 6 Tablespoons chopped fresh mint
- 6 Tablespoons chopped cilantro
- Lime wedges for garnish
- Additional fish sauce (nam pla)
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Total Time: 230 minutes
Preparation
Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl.
Add onions, carrot, lemongrass, ginger, garlic, star anise, and peppercorns to same pot. Saute until vegetables are tender, about 8 minutes.
Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce.
Cover and simmer gently until oxtails are very tender, about 3 hours.
Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
Refrigerate overnight. Spoon solid fat off top of soup.
Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
Bring soup to boil. Divide noodles, sprouts, radishes, green onions, chiles, basil, mint, and cilantro among 6 bowls. Ladle soup into bowls.
Serve with lime wedges and additional fish sauce.
*Available at Asian markets and some supermarkets nationwide.
Yield: 6 servings
Recipe Source: Flavors of Bon Appetit - 2000 (Clarkson Potter)
Reprinted with permission.