Get ready to savor a combo of taste and goodness.
This Oxtail Soup isn’t just delicious; it’s packed with collagen and protein for glowing skin and a happy gut. With a foundation of hearty bone broth and the tenderness of oxtail meat, we’re here to satisfy your cravings while keeping wellness in check.
Let’s dive into a bowl of deliciousness!
What is special about this slow-cooked oxtail soup recipe?
What makes this recipe truly special:Oxtail, with its marbled beauty, delivers tenderness and flavors. And the magic deepens. Collagen-rich bones create a luxurious broth, while the meat turns divinely tender.
Introducing Korean chili powder for smoky color and flavor, without excessive heat. It’s all about the taste.
But that’s not all. Slow-cooked potatoes join in, adding thickness and a satisfying heartiness.
And here’s the magic touch: soybean paste, fermented to perfection. This elevates the soup’s savory goodness while giving your immune system a boost and promoting a balanced gut.
From tender meat to rich broth, smoky warmth, and the power of fermentation, this Oxtail Soup is the ultimate blend of desire and flavor.
Ingredients And Recipe Notes:
- You can find soybean paste and Korean chili powder at Korean grocery stores or online marketplaces such as Amazon.
- This recipe involves slow cooking. You can use a saucepan on the stove or a slow cooker. Adjust the cooking time based on your desired tenderness for the oxtails.
- After cooking, you can freeze it in small portions. When needed, simply reheat and enjoy.
A bowl of this oxtail soup couldn’t be any more satisfying than its rich flavor and satisfying texture. It has the ability to fill your belly without adding many calories. It is a true beauty soup that you will not be able to resist!
Let’s start cooking and indulging!
Slow-Cooked Oxtail Soup – How to Make It?
Ingredients
- 1 kg oxtail
- 4 medium potatoes (peeled and cubed)
- 1 onion (thinly sliced)
- 2 tablespoon soybean paste
- 2 tablespoon korean chilli powder
- 2 tablespoon oil
- 5 cup water
- 1/4 cup spring onion (chopped)
- 1/2 tablespoon balsamic vinegar (optional)
Instructions
- In a large saucepan over medium heat, add onions and oil, stirring occasionally until onions begin to turn golden.
- Add water, oxtail, potatoes, soybean paste, chilli powder and stir to combine. Turn the heat to the lowest, cover with lid and braise for 3 hours. Stirring occasionally and add more water as needed.
- Stir in the balsamic vinegar (optional), add spring onions and serve.
Recipe Notes:
- You can find soybean paste and Korean chili powder at Korean grocery stores or online marketplaces such as Amazon.
- This recipe involves slow cooking. You can use a saucepan on the stove or a slow cooker. Adjust the cooking time based on your desired tenderness for the oxtails.
- After cooking, you can freeze it in small portions. When needed, simply reheat and enjoy.
Nutrition Information:
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you are adding the potatoes to the pot to soon they will be done cooking before the oxtails
Potatoes are there to be dissolved and thicken the soup, so to cook with the oxtails together