Asian Oxtail Soup

Come join me as we discover the delightful flavors of my Asian Oxtail Soup recipe, a comforting and hearty dish perfect for colder days! Slow-cooked oxtail in a flavorful tomato beef broth, this recipe is a warm hug in a bowl. Packed with vegetables and made with all-natural ingredients, it’s a healthy and delicious choice for a satisfying meal!

Asian oxtail soup topped with fresh parsley served in a white bowl.

Why I Love This Recipe

My Asian Oxtail Soup is a true comfort in a bowl, especially during the colder seasons! It’s a hearty meal made with a rich beef broth and tomato base at the center, inspired by Ukraine’s Borscht soup but I made it with a  Hong Kong twist. The star ingredient, oxtail, is seared and slow-cooked alongside various vegetables, resulting in a tomato-infused, creamy, umami-packed soup!

It’s perfect for those seeking a comforting, healthy, and easy-to-make meal, just like my Peruvian Chicken Soup and Japanese Napa Cabbage Soup, meant to be a meal on its own. So, if you’re craving warmth and flavor, don’t wait – dive into this delicious bowl of goodness now!

Ingredients

Ingredients

  • Oxtail – the culinary name for the tail of the cattle. Can be purchased at local supermarkets, Costco, Asian supermarkets, and butcher shops.
  • Olive Oil – extra virgin olive oil or olive oil of choice.
  • Beef Broth – beef stock that comes in a can or tetra pack found at grocery stores.
  • Onion – yellow or brown onion.
  • Celery – green celery, only the stalk.
  • Tomato – fresh tomatoes.
  • Tomato Paste – canned tomato paste.
  • Cabbage – green cabbage.
  • Dried Basil – dried basil.
  • Paprika -ground dried paprika powder.
  • Sweetener – use your preferred sweetener.
  • White Wine Vinegar – white wine vinegar of choice.

Additional Vegetable Add-Ins ­

Consider adding Carrots, Bell Peppers, Peas, and Mushrooms as additional vegetables. These ingredients contribute extra layers of flavor and texture to your hearty soup.

Chopped vegetables on a cutting board ready to be used in a oxtail soup recipe.

Essential Kitchen Equipment

  • Large Pot

Directions

☑ Before Getting Started

It’s important to use a Large Pot, and if available, a Dutch Oven is highly recommended for optimal results.

Step 1 Season oxtail with salt and black pepper, then sear in a skillet coated with olive oil.

Seared oxtail.

Step 2 In a large pot, coat with olive oil and sauté onions and celery until softened.

Onions and celery in a pot.

Step 3 Add the seared oxtail, cabbage, tomatoes, any additional vegetables, beef broth, tomato paste, basil, and black pepper. Cook on low heat for 2 hours.

Asian oxtail soup ingredients in a pot.

🍲 Cooking Pro Tip

Use a Low & Slow Cooking Method to tenderize the oxtail and develop the soup’s depth of flavor.

Step 4 Add sweetener, white wine vinegar, salt, and black pepper. Cook for an additional 30 minutes.

Asian oxtail soup in pot.

🍽️ Serving Pro Tip

When serving this soup, it’s essential to be Cautious as the oils in the broth can make it quite Hot. To enjoy it comfortably, make sure to mix and cool it to your preferred temperature before enjoying.

Recipe Variations

To make a hearty Beef Stew, simply swap the oxtail with chuck beef. The chuck beef will infuse the dish with its tender texture and rich taste, turning it into a satisfying stew.

Pairing Recommendations

While this Asian Oxtail Soup is a substantial meal by itself, it pairs wonderfully with a Caesar Salad or a Caesar Broccoli Salad. These salads provide a refreshing contrast to the hearty soup.

Asian oxtail soup soup in a Dutch oven.

Frequently Asked Questions

What Is Oxtail?

Oxtail is a cut of meat that comes from the tail of beef, renowned for its ability to infuse rich flavors into broths and stews. It's not just bones; it contains a good amount of meat and fat, providing a deep, beefy flavor to enhance soups and stews.

Can this be made in a Instapot?

You can easily adapt this recipe for an Instant Pot. Simply follow the same instructions as mentioned earlier and set your pressure cooker to high pressure for approximately 35-40 minutes. After releasing the pressure, add in the seasonings and simmer in the Instant Pot for an additional 15 minutes.

Can I make this recipe ahead of time for meal prep?

Yes, you can! Once the soup has cooled down, you can store it in the freezer, and it will stay fresh for up to 2-3 months.

Storage Tips

To store leftovers, simply place the cooled soup in an airtight container and refrigerate. The soup will maintain its flavor and quality for 5 to 7 days when stored properly.

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Watch How To Make It

Asian oxtail soup topped with fresh parsley served in a white bowl.

Asian Oxtail Soup

For a taste of comfort and flavor, try my Asian Oxtail Soup recipe. Made with tender oxtail in a rich, tomato-infused broth, it's a hearty delight for any season.
4.88 from 16 votes
Course: Soup
Cuisine: Asian Fusion
Keyword: Asian oxtail soup, oxtail soup recipe
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 bowls
Print Recipe
Calories: 649kcal

Ingredients

Beef

Soup

Instructions

  • Gather all the ingredients.
    Ingredients for Asian oxtail soup.
  • Sprinkle salt and pepper oxtail and set aside.
    Seasoned oxtail.
  • Chop tomatoes, celery, onion, cabbage and set aside.
    Chopped celery.
  • In a cast iron pan, preheat 1 tbsp olive oil, sear oxtail on all sides until brown and set aside.
    Seared oxtail.
  • In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
    Onions and celery in a pot.
  • Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
    Asian oxtail soup ingredients in a pot.
  • After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.
    Asian oxtail soup in pot.

Nutrition

Calories: 649kcal | Carbohydrates: 6g | Protein: 71g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 249mg | Sodium: 1106mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 10mg
*Values Based Per Serving
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2 Comments

  1. Can I do this with an instant pot?

    • LowCarbingAsian

      Hey Ann! Yes you can! We’ve made something similar before in the instapot, but didn’t write the exact times down.

      Looking at the recipe, I would say 45-60 minutes high pressure for the initial step, then release pressure, add seasoning and cook for another 15 minutes.

      We also do have whole instapot series planned for sometime this year, so make sure to check back!

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