Asian Oxtail Soup

For a taste of comfort and flavor, try my Asian Oxtail Soup recipe. Made with tender oxtail in a rich, tomato-infused broth, it's a hearty delight for any season.

Course Soup

Cuisine Asian Fusion

Keyword Asian oxtail soup, oxtail soup recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Servings bowls

Calories 649kcal

Ingredients

Beef

2-3 lbs Oxtail
1 tbsp Olive Oil
1/8 tsp Salt
1/8 tsp Black Pepper

Soup

32 oz Beef Broth
1 tbsp Olive Oil
1/4 Cup Onion loosely chopped
3 Stalks Celery
2 Whole Tomatoes
3 oz Canned Tomato Paste
1/4 Cup Cabbage loosely chopped
1/2 tbsp Basil dried
1/2 tsp Paprika dried
1 1/2 tbsp Sweetener your preferred sweetener
1 tbsp White Wine Vinegar
1 tsp Salt
1/8 tsp Black Pepper

Instructions

Gather all the ingredients.
Sprinkle salt and pepper oxtail and set aside.
Chop tomatoes, celery, onion, cabbage and set aside.
In a cast iron pan, preheat 1 tbsp olive oil, sear oxtail on all sides until brown and set aside.
In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.

Video

Nutrition