Braised Oxtail Noodle Soup
I grew up on oxtail soups and they are definitely one of my favorite soups to make, and to eat. If you haven’t had oxtails before, please don’t get deterred by the name. This cut of meat is incredibly flavorful, tough, and well marbled, which means that it is perfect for making stock or for braising. In this recipe, I simmer the oxtails for 3 hours until the meat falls off the bone. Oxtails are not easy to find in markets, so when they do, I grab a few pounds and freeze them for future use.
- 2 lbs oxtails
- 1 strip orange peel (use a fruit peeler and just shave off a few inches of an orange's peel)
- 2 star anise
- 1 2-inch piece of fresh ginger, sliced
- 1 tbsp. of Kosher salt
- 1/2 cup of roasted unsalted peanuts
- 1/8 teaspoon chili pepper flakes
- A handful of fresh mustard greens or green lettuce, coarsely chopped
- A handful of fresh cilantro, chopped
- 2 green onions, chopped
- 1 9.5oz pack of Japanese Somen
- Bring a large pot of water to a boil. Add the oxtails. Parboil for 30 minutes. Drain and rinse oxtails in water.
- Return the oxtails to the pot. Cover with water by two inches. Add orange peel, star anise, ginger, and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for one hour. Add the peanuts and simmer for 2 more hours, covered, until the oxtail meat is tender and falling off the bone.
- Bring a pot of water to a boil. Add Somen and cook for 2 minutes. Drain, and set aside.
- Add the chili pepper flakes and mustard or lettuce greens. Cook for 5 more minutes, or until the greens are tender. Add chopped fresh cilantro and green onions.
- Serve noodles in a large bowl and add oxtail soup along with the greens to the noodles. Enjoy!
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