Go Back
Hong Kong Style Oxtail Soup Recipe (Warm and Comforting!)

Hong Kong Style Oxtail Soup

There's something incredibly heartwarming about a steaming bowl of soup, especially one that carries the vibrant flavors of Hong Kong. Oxtail soup, often referred to as Hong Kong Style Borscht, is a delightful blend of rich beefy goodness and fresh vegetables that warms you from the inside out.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

Oxtail Soup Ingredients
  • 2 lb oxtail cut into pieces
  • 1 tbsp vegetable oil
  • 1 each onion chopped
  • 2 each carrots sliced
  • 2 each tomatoes chopped
  • 1 small beet peeled and diced
  • 3 cloves garlic minced
  • 6 cups beef broth
  • 2 each bay leaves
  • 1 tsp black peppercorns
  • salt to taste
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
For garnish
  • fresh parsley chopped

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the oxtail pieces and brown them on all sides.
  2. Step 2: Add the chopped onion, sliced carrots, diced beet, chopped tomatoes, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables soften and become fragrant.
  3. Step 3: Pour in the beef broth and add the bay leaves and black peppercorns. Bring the mixture to a boil, then reduce the heat to low.
  4. Step 4: Cover the pot and let it simmer for 2 to 3 hours, or until the oxtail is tender and the meat easily falls off the bone.
  5. Step 5: Remove the oxtail pieces, discard the bones, and shred the meat. Return the shredded meat to the soup.
  6. Step 6: Stir in the soy sauce, vinegar, and salt to taste. Simmer for an additional 10 minutes to meld the flavors.
  7. Step 7: Serve hot, garnished with fresh chopped parsley. Enjoy your bowl of comfort!

Notes

This soup stores beautifully! It can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.