Place ox tail (4 pounds beef oxtail) and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color). (If used, add sliced Daikon about ten minutes before end of cooking.)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard. (if used, add noodle to serving bowls.)
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color). (If used, add sliced Daikon about ten minutes before end of cooking.)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard. (if used, add noodle to serving bowls.)
Garnish and Serve.
Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).
Ladle soup into serving bowls, add garnish, and season with sea salt/pepper to taste.
Ladle soup into serving bowls, add garnish, and season with sea salt/pepper to taste.
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