Ox Tail Soup
This is one of my favorite soups. It is as simple as it is delicious, provided you have the time to let the soup simmer. The key is starting the soup the day before leaving plenty of time to simmer into the marrow.
- 4-6 lbs ox tail
- 2 cloves garlic, pealed
- 4 eggs, beaten
- 2 cups white rice, cooked
- Green onions (scallions), also optional
- Salt and Pepper to taste
- 2 Large soup pots
- Mesh skimming spoon
- Mesh strainer
- Plenty of patience (you need to start this the day before)
- Fill the first soup pot with water (approximately 4-5 quarts). Add the ox tail and garlic and set over a medium low heat. Cover the pot with a lid set slightly askew to allow some steam to escape.
- Simmer for 5 to 8 hours.
- Remove soup from heat and let cool.
- Once cool cover and refrigerate over night.
- About one hour before serving cook a pot of rice. I usually make two cups which is more than enough for my family of four.
- Remove soup from refrigerator and skim the congealed fat from the top with the mesh strainer. The fat will be solid and easy to remove.
- Strain soup into second pot.
- Remove the meat from the strainer being careful to remove any bones and remaining fat. Set aside.
- Bring the pot of strained soup to a low boil. Add the beaten eggs and let boil for 1 minute or until the egg cooks.
- In serving bowls add individual portions of cooked rice. Add chopped green onions, meat and ladle in soup with egg.
- Salt and pepper each individual bowl to taste.
- Serve and enjoy.
What you should know
I recommend not slating the soup until you have portioned it out into individual bowls to protect from over-salting. If you add the salt while the soup is still simmering it may become too salty as some water evaporates.
Periodically check the soup while simmering and add more water if too much evaporates.
I prefer Japanese sticky rice, but any white rice will suffice.
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