Oxtail Soup 牛尾湯

Ingredients

Makes 6 servings

• 2 lbs oxtail, rinsed, cut off fats, bite-size (ask the butcher to cut into bite-size for you)
• 1 onion, cut into chunks
• 4 gloves garlic (put in an empty tea bag to remove easier later)
• 2 bay leaves (put in the same bag with garlic)
• 2 carrots, peeled and cut into chunks
• 2 stalks of celery, cut into chunks
• 2 cups cabbages, cut into chunks
• 1 cup tomato sauce or 3 tbsp tomato paste
• 3 potatoes, peeled and cut into chunks
• 2 tbsp fish sauce
• salt to taste
• 1 tbsp vegetable oil
• some chopped scallions for garnish (optional)

Method

1. In a large pot, bring some water to a boil. Add the oxtail and bring back to a boil.
2. Parboil the oxtail for at least 5 minutes, drain, rinse both the oxtail and the pot.
3. In the same pot, brown the oxtail with oil, and then add the onion and cook for about 2 minutes.
4. Add the garlic, bay leaves, carrots, celery, cabbages, and  5 qt water to the pot.
5. Cover the pot and bring to a boil over high heat, and lower the heat to simmer for about 2 hours until the oxtail is tender.
6. Remove the garlic and bay leaf tea bag.
7. Skim off the residue from the surface during simmer.
8. Add the tomato sauce, potatoes,  fish sauce, and salt to the soup. Stir well and cook for another 30 minutes.
9. Garnish with some scallions and serve immediately.