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Manny200
34
Oct 9, 2017
This is an actual picture of the final product, came out great!
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Oxtail Soup - Hong Kong Style Borscht Taken from: https://www.justonecookbook.com/borscht-soup-hong-kong-style/
Ingredients
  • 1.2 lbs oxtails (1.2 lbs = 4-5 pieces)
  • 1 Tbsp extra virgin olive oil
  • 1.2 lb stew beef (chuck cut into bite-size cubes) (pat dried)
  • 2 Tbsp extra virgin olive oil
  • 2 onions (cut into slices)
  • 7 stalks celery (chopped into small pieces)
  • 2-3 carrots (peeled and cut into ½" pieces)
  • 4 tomatoes (cut into wedges)
  • ¼ cabbage (¼ cabbage = 3 cups) (chopped)
  • 8 cups beef stock (8 cups = 2 L)
  • 1 can tomato paste (1 can = 6 oz)
  • 2 russet potatoes (peeled and cut into small cubes)
Seasonings A:
  • 2 bay leaves
  • 1 Tbsp basil (dried)
  • 1 tsp paprika
  • Freshly ground black pepper
Seasonings B:
  • 3 Tbsp brown sugar
  • 2 Tbsp white wine vinegar
  • 2 tsp Kosher salt

Instructions
  1. Soak the oxtail in cold water for 1 hour and discard the water. Place it in a large pot of water, bring to boil, and simmer for 15 minutes. By soaking and blanching the oxtail before cooking, any blood and impurities are removed. Drain and rinse under cold water to remove foam and scum. Set aside.
  2. In a cast iron skillet (or frying pan), heat oil over high heat and sear the surface of the stew beef. This will enhance the savory flavor. Set aside.
  3. In a large heavy-bottom pot (you will need a 6 ¾ to 8 quart pot), heat oil on medium heat and sauté onion and celery until they are soft.
  4. Add the stew beef, carrot, cabbage, tomatoes, beef broth, and tomato paste and bring it to a boil.
  5. Add the oxtails. Once it boils, lower the heat and simmer for 20 minutes. During this time, skim off the scum and fat on the soup’s surface. This step can be tedious but it’s the key for clean taste when you drink the soup.
  6. Add Seasonings A and reduce heat to medium low. Cover and simmer for at least 3 hours, or until meat comes off from oxtail bones and becomes tender (and I usually cook extra 2 hrs on low heat).
  7. Add potatoes and cook for 15 minutes or until tender.
  8. Stir in Seasonings B and mix well. Ladle the soup to individual bowls.
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