This is a simple oxtail soup requiring you to cook the oxtail first in a pressure cooker and then again with some simple seasonings. The broth will come out with a milky consistency.
Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
310 Calories
Recipe Instructions
Step 1
Soak oxtail in cold water to remove blood, about 2 hours. Drain. Trim fat off the oxtail.
Step 2
Place oxtail in a pressure cooker; add 2 cups water. Cover and cook over medium heat according to manufacturer's instructions for 30 minutes. Add 8 cups water and cook for 1 hour more. Remove from heat; release pressure according to manufacturer's instructions. Let cool, about 30 minutes.
Step 3
Transfer oxtail to a container using a slotted spoon. Pour broth into a separate container. Cover and refrigerate, 8 hours to overnight.
Step 4
Discard layer of fat that formed over the surface of the oxtail and broth.
Step 5
Combine oxtail and broth in a large pot. Add remaining 6 cups water, daikon, white parts of the green onions, milk, and garlic. Cook over medium heat, skimming foam occasionally off the top, until garlic is soft, about 1 hour. Reduce heat to low; cook for 30 minutes more.
Step 6
Remove daikon and white parts of the greens from the soup with a slotted spoon; discard. Garnish soup with green parts of the green onions. Season individual bowls with 1 teaspoon salt and 1 teaspoon black pepper.
Ingredients
3 tablespoons milk
10 cloves garlic
2 pounds beef oxtail, cut into pieces
4 teaspoons ground black pepper
4 quarts water, divided
4 ounces daikon radish, peeled and cut into 2-inch cubes
6 green onions, green and white parts chopped and separated
