Preparation:
In a medium size pot, parboil your oxtail for about 8-10 minutes to remove any blood. This usually results in a clearer broth. Dump the water out and rinse the oxtail. You can do this ahead of time and store this in a Ziploc bag in your freezer. Whenever you want to make soup, you can skip this step.
In a 4 quart pot over medium high heat, add onions, garlic, tomatoes and oil. Cook until onions and tomatoes are soft, about 10 minutes. You should see a slight redness in color on the onions from the tomatoes. Season with salt and pepper. Add water, oxtail and carrots. Let the pot come to a boil and then turn down the heat to low. Simmer for about 3-4 hours or until oxtail meat pulls slightly away from the bone. Check for seasoning before serving. Garnish soup with scallions.
Preparation:
In a medium size pot, parboil your oxtail for about 8-10 minutes to remove any blood. This usually results in a clearer broth. Dump the water out and rinse the oxtail. You can do this ahead of time and store this in a Ziploc bag in your freezer. Whenever you want to make soup, you can skip this step.
In a 4 quart pot over medium high heat, add onions, garlic, tomatoes and oil. Cook until onions and tomatoes are soft, about 10 minutes. You should see a slight redness in color on the onions from the tomatoes. Season with salt and pepper. Add water, oxtail and carrots. Let the pot come to a boil and then turn down the heat to low. Simmer for about 3-4 hours or until oxtail meat pulls slightly away from the bone. Check for seasoning before serving. Garnish soup with scallions.
