I'll be totally honest, I'm not a big fan of oxtail soup. However, a few people on my wife's side of the family really do like it so she Frankensteined a couple of recipes together to try and roughly approximate the stuff we usually get from a nearby Hawaiian restaurant. According to everyone else, it came out really good so I figured I'd do what I do with everything we make that comes out good enough that we'll wanna make it again: put it up on here.

Ingredients:

about 3 pounds of beef oxtails
3 1/2 cups each of chicken broth and water
2 medium carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 large onion, diced
1/2 cup of flour
1/2 tsp each of salt and pepper
2 tbs of sesame oil or your preferred cooking fat
3 bay leaves
1-2 star anise (optional, depending on how much you do or don't like black licorice because that's the note it adds)

2 stalks of lemongrass, crushed and chopped

1 head of bok choy

cilantro leaves and green onion minced, for garnish

Directions:

Heat the oil in a pan or Dutch oven over medium-high heat until shimmering or a wooden instrument touching the bottom of the pan produces bubbles. Meanwhile, combine the flour, salt and pepper in a large ziploc bag and shake to mix; then dredge the oxtail pieces in the seasoned flour. Brown the oxtails on all sides, then set them into a slow cooker with the chicken broth and water. Combine the star anise (if you're using it), bay leaves, and lemongrass in a bag made of cheesecloth tied shut with twine, and put it in the slow cooker.

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Turn the heat on the stove down to medium low, and add the onion, carrots and celery. When the onion starts to become translucent after about 10-15 minutes, add the garlic and cook for another minute or two. Add the veggies to the slow cooker and set it to cook for 10 hours on low. When it's done cooking, remove the by leaves and star anise and pop the soup in the fridge until just before you're ready to eat it.

When you're ready to heat it up, skim off the fat that's solidified on top of the soup in the tupperware, put the soup in a stock pot or dutch oven and add the bok choy leaves and simmer the whole thing for about 15 minutes or until you can spear through the thickest part of the bok choy with a fork, but not so long that they're completely limp and tender. Serve in a bowl, with the cilantro and green onion garnish.

Enjoy.