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Photo: Ryan Liebe
Active Time:35 minsSoak Time:12 hrsTotal Time:4 hrs 30 minsServings:6Jump to Nutrition Facts
Active Time:35 minsSoak Time:12 hrsTotal Time:4 hrs 30 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Soak Time:12 hrs
Soak Time:
12 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1 ¾ - 2poundsoxtails, preferably larger pieces, trimmed
8cupswater, plus more as needed
½cupshiitake mushrooms
5mediumdried anchovies, gutted, if desired (see Tip)
1small bitter melon
1cuppeeled daikon wedges (1-inch)
2clovesgarlic, smashed and peeled
¾teaspoonsalt
¼teaspoonground pepper
Sliced scallions for garnish
DirectionsPlace oxtails in a large bowl and cover with cold water. Refrigerate, changing the water several times, for 12 hours.Drain and rinse the oxtails. Place in a large pot and cover with fresh water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 6 minutes. Drain and rinse the oxtails. Wash the pot.Combine 8 cups water, shiitakes, anchovies and kombu in the pot. Bring to a simmer and cook for 5 minutes. Strain, discarding the solids, and return the broth to the pot.Add the oxtails to the broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, skimming fat and foam from the surface occasionally and adding more water as needed to keep the oxtails covered, until they are almost falling off the bone, 2 1/2 to 3 hours.Meanwhile, rinse bitter melon and cut in half lengthwise. Remove seeds, scraping out as much of the pithy part as you can. Cut the bitter melon into 1-inch-long sticks. (You should have about 1 cup.) Soak in cold water, changing the water several times, for 3 hours.Bring a medium saucepan of water to a boil. Add the bitter melon and cook for 2 minutes. Transfer to a bowl of ice water with a slotted spoon. Add daikon to the boiling water and cook for 2 minutes. Use the slotted spoon to transfer to a plate.When the oxtails are tender, transfer to a clean plate. Let cool for 5 minutes. Skim any fat or foam from the broth. Drain the bitter melon and add to the broth, along with the daikon and garlic. Simmer until the vegetables are tender, but not mushy, 3 to 5 minutes. Add the oxtails (or just the meat) to the broth and season with salt and pepper. Garnish with scallions, if desired.TipDried anchoviesadd rich flavor to soups and stews or can be eaten as a snack.Kombu(dried kelp) is used to add umami to many Korean soups. Some large grocery stores sell these Korean pantry staples, but you may need to visit your local Korean or Asian market or order them online.Originally appeared: EatingWell Magazine, October 2021
Directions
Place oxtails in a large bowl and cover with cold water. Refrigerate, changing the water several times, for 12 hours.Drain and rinse the oxtails. Place in a large pot and cover with fresh water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 6 minutes. Drain and rinse the oxtails. Wash the pot.Combine 8 cups water, shiitakes, anchovies and kombu in the pot. Bring to a simmer and cook for 5 minutes. Strain, discarding the solids, and return the broth to the pot.Add the oxtails to the broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, skimming fat and foam from the surface occasionally and adding more water as needed to keep the oxtails covered, until they are almost falling off the bone, 2 1/2 to 3 hours.Meanwhile, rinse bitter melon and cut in half lengthwise. Remove seeds, scraping out as much of the pithy part as you can. Cut the bitter melon into 1-inch-long sticks. (You should have about 1 cup.) Soak in cold water, changing the water several times, for 3 hours.Bring a medium saucepan of water to a boil. Add the bitter melon and cook for 2 minutes. Transfer to a bowl of ice water with a slotted spoon. Add daikon to the boiling water and cook for 2 minutes. Use the slotted spoon to transfer to a plate.When the oxtails are tender, transfer to a clean plate. Let cool for 5 minutes. Skim any fat or foam from the broth. Drain the bitter melon and add to the broth, along with the daikon and garlic. Simmer until the vegetables are tender, but not mushy, 3 to 5 minutes. Add the oxtails (or just the meat) to the broth and season with salt and pepper. Garnish with scallions, if desired.TipDried anchoviesadd rich flavor to soups and stews or can be eaten as a snack.Kombu(dried kelp) is used to add umami to many Korean soups. Some large grocery stores sell these Korean pantry staples, but you may need to visit your local Korean or Asian market or order them online.
Place oxtails in a large bowl and cover with cold water. Refrigerate, changing the water several times, for 12 hours.
Drain and rinse the oxtails. Place in a large pot and cover with fresh water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 6 minutes. Drain and rinse the oxtails. Wash the pot.
Combine 8 cups water, shiitakes, anchovies and kombu in the pot. Bring to a simmer and cook for 5 minutes. Strain, discarding the solids, and return the broth to the pot.
Add the oxtails to the broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, skimming fat and foam from the surface occasionally and adding more water as needed to keep the oxtails covered, until they are almost falling off the bone, 2 1/2 to 3 hours.
Meanwhile, rinse bitter melon and cut in half lengthwise. Remove seeds, scraping out as much of the pithy part as you can. Cut the bitter melon into 1-inch-long sticks. (You should have about 1 cup.) Soak in cold water, changing the water several times, for 3 hours.
Bring a medium saucepan of water to a boil. Add the bitter melon and cook for 2 minutes. Transfer to a bowl of ice water with a slotted spoon. Add daikon to the boiling water and cook for 2 minutes. Use the slotted spoon to transfer to a plate.
When the oxtails are tender, transfer to a clean plate. Let cool for 5 minutes. Skim any fat or foam from the broth. Drain the bitter melon and add to the broth, along with the daikon and garlic. Simmer until the vegetables are tender, but not mushy, 3 to 5 minutes. Add the oxtails (or just the meat) to the broth and season with salt and pepper. Garnish with scallions, if desired.
Tip
Dried anchoviesadd rich flavor to soups and stews or can be eaten as a snack.Kombu(dried kelp) is used to add umami to many Korean soups. Some large grocery stores sell these Korean pantry staples, but you may need to visit your local Korean or Asian market or order them online.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)418Calories36gFat2gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
