Ingredients:

  • 3 lbs Oxtail, cut across the joint
  • Coarse Sea Salt & Black Pepper, To taste
  • 2 Tbsp Neutral Oil (e.g., Canola, Grapeseed)
  • 3 inches Fresh Ginger, peeled and sliced thick
  • 12 cups Water (or low-sodium beef stock)
  • 3 Star Anise pods
  • 1 small piece Dried Orange Peel (optional)
  • 1/4 cup Light Soy Sauce (low sodium)
  • 2 Tbsp Rock Sugar (or granulated sugar)
  • 1 Tbsp Shaoxing Rice Wine (optional)
  • 1/2 cup Roasted Unsalted Peanuts, crushed (for garnish)
  • 1/2 cup Spring Onions (Scallions), sliced thinly (for garnish)
  • 1/2 cup Fresh Coriander (Cilantro) leaves (for garnish)
  • Steamed White Rice, For serving

Instructions:

  1. Prep the Meat: Pat the oxtail pieces thoroughly dry with kitchen paper. Season generously all over with salt and pepper.
  2. Sear the Oxtail: Heat the neutral oil in a large stock pot over medium-high heat until shimmering. Working in batches, sear the oxtail on all sides until deep golden brown. Remove the seared meat and set aside.
  3. Build the Broth Base: Discard any excess fat from the pot, leaving the browned bits (fond). Add the sliced ginger, star anise, and dried orange peel (if using) to the pot and sauté for 2 minutes until aromatic.
  4. Combine and Bring to Boil: Return the seared oxtail to the pot. Cover the meat and aromatics with the cold water (or stock). Bring the liquid quickly to a rolling boil over high heat.
  5. Initial Skimming: As soon as the soup boils, use a skimming ladle or spoon to meticulously remove the grey foam and scum that rises to the surface. Do not stir the pot heavily at this stage.
  6. Simmer: Reduce the heat immediately to the lowest setting (just a gentle ripple). Cover the pot and simmer for a minimum of 3.5 hours, or until the meat is completely tender and easily flakes off the bone.
  7. Intermittent Skimming: Check the broth every hour. More fat and impurities will rise. Skim the surface regularly to ensure the broth stays clear and pristine.
  8. Season the Broth: When the oxtail is tender, stir in the soy sauce, rock sugar, and rice wine (if using). Taste and adjust the seasoning. The broth should be salty, rich, and intensely gingery, with a hint of sweetness.
  9. Rest (Optional): If time permits, remove the pot from the heat and allow it to sit for 15 minutes. Skim any residual fat off the top before reheating lightly.
  10. Serve: Ladle the hot soup and oxtail pieces into deep bowls. Garnish liberally with crushed peanuts, sliced spring onions, and fresh coriander. Serve immediately alongside a mound of steamed white rice.