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- Cuisine: Chinese
- Prep Time: 10 min(s)
- Cook Time: 4 hr(s)
- Serves 3-4
This slow-cooked recipe for oxtail soup adds flavour and tenderness to the meat. Chef Yichun Chen says the best meat to eat in the oxtail is in the middle of the cut, nearest to the bone.
Ingredients
1.2kg oxtail meat5g Sichuan peppercorns
50g ginger, chopped into 2-3 pieces
100ml Chinese cooking wine
3g salt
Dipping sauce
100g Sichuan chilli paste
10ml sesame oil
50g chopped coriander
Preparation
Trim the oxtail, removing the skin. Cut along the joints about two-thirds deep (do not cut all the way through). Soak the meat in a bowl of clean water for 20 minutes.Add 3 litres of water to a large pot. Add the peppercorns, ginger, Chinese cooking wine, salt and oxtail meat. Bring to the boil. Skim any impurities from the surface.
Remove the oxtail and strain the stock. Return the strained stock and oxtail to the pot. Bring to the boil, then reduce heat to low and simmer for 4 hours.
Cut the oxtail into pieces. Divide the oxtail and soup among bowls. To make the dipping sauce, combine the ingredients in a small bowl. Serve with the oxtail soup.
If you enjoyed this Stewed oxtail soup recipe then browse more Chinese recipes, soup recipes, seafood recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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