Western-Style Oxtail Soup
Materials
| Oxtail | 500g |
| Olive oil | to taste |
| Onion | half |
| Garlic | about 8 cloves |
| Green onion | half |
| Carrot | 1 |
| Celery | 1 |
| Red wine | half a bottle |
| Sweet paprika | 2g |
| Whole black pepper | 10 pieces |
| Bay leaves | 2 |
| Thyme | 5 sprigs |
| Tomato paste | 40g |
| Carrot (diced) | 1 |
| Celery (diced) | 1 |
| Green onion (diced) | half |
How To Make
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Heat the pot and add olive oil, then sear the oxtail until the surface is golden brown. Remove and set aside.
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Use the remaining oil in the pot to sauté the vegetables. (If needed, add a bit more olive oil, but use it sparingly to avoid a greasy soup.)
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Add all the vegetables to the pot and stir briefly. Ingredients: onion + garlic + celery + carrot + green onion.
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For the celery, I used 20g of Italian celery and half a stick of regular celery. If you don't have Italian celery, regular celery works just as well.
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Once the vegetables are fragrant, add the red wine. About half a bottle is ideal, or reduce to 1/4 bottle based on your taste.
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Add sweet paprika (2g), whole black pepper (10 pieces), bay leaves (2), thyme (5 sprigs), and tomato paste (40g). Pour in boiling water to cover the ingredients. Let it simmer for 2-3 hours.
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Remove the oxtail and strain the soup to discard the vegetables. Return the broth to the pot and add chopped carrots, celery, and green onions along with the oxtail. Simmer together for about 10 minutes.
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The pot might look ordinary, but once you serve a piece of oxtail with broth, wow, it becomes an amazing dish!
