Oxtail Soup

INGREDIENTS

• 4-5 oxtails (a mix of small and large ones)
• Beef bones (Either 1 femur, or some chopped up rib bones with some meat on them)
• 1 large white onion
• 1.5 heads of garlic
• 1 inch piece of ginger
• 1 bunch celery
• 1 package carrots
• 2 medium russet potatoes
• 2 large tomatoes
• Soy sauce (dipping) 
• Sesame oil (to taste) 
• White pepper powder (to taste)

DIRECTIONS

1. Bring 3/4 of a medium-sized pot of water to boil
2. Once boiling, add the oxtail and bones and let boil for 20 mins
3. Next, scoop off the scum that comes up to the surface. Toss that funk down the sink.
4. Cook for 90 additional minutes.

AROMATICS

• Quarter the onion, peel the garlic and slice the ginger and toss it all in. Let boil for 90 minutes while stirring occasionally

Phase 1 Veggies: 

• Cut the celery and carrots into inch long pieces and add them to the mix. Boil for 45 mins more, stir occasionally

Phase 2 Veggies:

1. Cut the potatoes and tomatoes into medium sections and throw em in. Boil for 30 mins, stir occasionally
2. Add in salt, sesame oil, fish sauce and white pepper powder to taste; then stir up good
3. Use soy sauce as dipping for the oxtail. 

Special Notes: 

• Once you have your ingredient prepped, check to see if it can all fit into one pot. If not, you can freeze half of it for a future batch. 
• Before you get started cooking, make sure you got a new show that you can binge. It takes about 3 hours total. The key is to add the ingredients in the right order, at the right time. Or the texture gets all messed up. You don’t want the potatoes to be too soggy.