Simple Oxtail Soup

Simple Oxtail Soup is a rich and hearty dish that brings comforting flavors with every spoonful. Slow-cooked oxtail, tender potatoes, and aromatic onions simmer together in a savory broth, enhanced with the umami depth of soybean paste and the warmth of Korean chili powder.

This flavorful soup is perfect for cold days or when you need a satisfying, soul-warming meal. Optional balsamic vinegar adds a subtle tang that elevates the flavors, making this recipe a comforting and nourishing choice for any occasion.

Why You’ll Love This Recipe:

Rich, Deep Flavor: The slow-cooked oxtail infuses the soup with a savory, tender richness, creating a comforting, full-bodied broth that is both satisfying and flavorful.

Tender and Hearty: The oxtail becomes incredibly tender after hours of braising, while the potatoes absorb the flavorful broth, making each bite hearty and comforting.

Balanced Heat: The addition of Korean chili powder provides a gentle warmth without overwhelming the dish, allowing the natural flavors of the ingredients to shine.

Umami from Soybean Paste: The soybean paste adds a deep, savory umami that perfectly complements the richness of the oxtail, giving the soup a complex and satisfying taste.

Customizable: The optional balsamic vinegar offers a unique tangy twist, adding a layer of complexity that you can adjust to suit your taste.

Comfort Food with a Twist: This soup combines traditional flavors with a touch of Korean influence, offering a comforting yet unique dish that stands out from other soups or stews.

Perfect for Cold Days: The hearty nature of the soup makes it perfect for warming up on chilly days, offering both nourishment and comfort in one bowl.

Easy to Make, Yet Impressive: Despite being simple to prepare, the long, slow cooking process results in a deeply flavorful dish that feels special and indulgent.

Key Ingredients:

Oxtail: The star of the dish, oxtail becomes incredibly tender and flavorful as it simmers, creating a rich, meaty broth that forms the foundation of the soup.

Potatoes: Soft and hearty, the cubed potatoes absorb the savory broth, adding texture and making the soup even more filling.

Soybean Paste: This ingredient adds a deep umami flavor, enriching the broth with its savory and slightly fermented taste, which enhances the overall complexity of the soup.

Korean Chili Powder: It gives the soup a mild warmth and a subtle smoky flavor, adding depth without overwhelming the dish.

Onion: Thinly sliced, the onion softens as it cooks, imparting a sweet and aromatic base that complements the other ingredients.

Spring Onion: Chopped spring onions provide a fresh, crisp finish, balancing the rich flavors with a burst of color and lightness.

Balsamic Vinegar (optional): This adds a tangy hint that can help to elevate and balance the flavors, making the broth even more complex.

Simple Oxtail Soup

Ingredients:

1 kg oxtail

4 medium potatoes (peeled and cubed)

1 onion (thinly sliced)

2 tablespoons soybean paste

2 tablespoons Korean chili powder

2 tablespoons oil

5 cups water

1/4 cup spring onion (chopped)

1/2 tablespoon balsamic vinegar (optional)

Instructions:

In a large pot, heat the oil over medium heat and add the sliced onions. Stir occasionally until the onions soften and turn golden.

Pour in the water, then add the oxtail, potatoes, soybean paste, and chili powder. Stir well to combine. Lower the heat, cover the pot, and let it simmer for 3 hours, stirring occasionally. Add more water if necessary during cooking.

After the soup has cooked, stir in the optional balsamic vinegar and sprinkle the chopped spring onions on top before serving.

Notes:

Slow Cooking for Tenderness: The key to a flavorful and tender oxtail soup is slow cooking. The longer you simmer the oxtail, the more tender and flavorful it becomes. Aim for at least 3 hours of braising, adding water as needed to keep the ingredients covered.

Adjusting the Spice: The Korean chili powder adds a mild heat to the soup. If you prefer a spicier dish, you can adjust the amount of chili powder or even add fresh chilies to suit your taste.

Balsamic Vinegar: The balsamic vinegar is optional but adds a nice balance of acidity to the rich broth. Add it towards the end of cooking to avoid overpowering the flavors.

Skimming the Broth: As the soup cooks, you may notice some foam or impurities rising to the surface. Skim these off periodically to keep the broth clear and clean-tasting.

Use a Large Pot: This recipe makes a generous amount of soup, so be sure to use a large pot or Dutch oven to allow all the ingredients to cook evenly.

Leftovers: This soup tastes even better the next day, as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Serving Suggestions: Serve the soup as a main dish with steamed rice, crusty bread, or a side of kimchi for a well-rounded meal.

Potato Texture: For a thicker broth, you can mash a few of the cooked potatoes in the soup, which will release their starch and help thicken the liquid.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef instead of oxtail?

While oxtail is the traditional choice for this soup due to its richness and tenderness, you can substitute with other cuts of beef such as short ribs, shank, or stew meat.

However, the cooking time may vary depending on the cut, and the flavor may not be as rich as using oxtail.

Can I make this soup in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker.

After sautéing the onions, simply add all the ingredients to the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the meat is tender and the flavors have melded together.

How can I adjust the spice level in the soup?

The recipe uses Korean chili powder, which gives a mild heat. If you prefer a spicier soup, you can increase the amount of chili powder or add additional fresh chilies (such as jalapeños or serranos).

Conversely, if you prefer a milder soup, you can reduce the chili powder or omit it entirely.

Can I freeze the leftover soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bags.

It can be stored in the freezer for up to 3 months.

To reheat, simply thaw it overnight in the refrigerator and reheat on the stove.

Is balsamic vinegar necessary for the recipe?

The balsamic vinegar is optional and adds a tangy finish to the soup.

It helps to balance the richness of the broth.

If you prefer, you can skip it or substitute with a small splash of lemon juice or a dash of vinegar for a similar effect.

How do I know when the oxtail is cooked properly?

The oxtail is properly cooked when the meat is tender and easily falls off the bone.

After braising for 3 hours, check the meat by gently pulling on it with a fork.

If it comes apart easily, it’s ready.

The slow cooking process is key to making the oxtail tender and flavorful.

Can I prepare this soup ahead of time?

Yes, this soup can be made a day or two ahead of time.

In fact, it often tastes even better the next day as the flavors have more time to meld.

After cooking, let it cool and store it in an airtight container in the refrigerator.

Reheat it on the stovetop before serving.

Can I use a pressure cooker to speed up the cooking process?

Yes, you can use a pressure cooker to reduce the cooking time significantly.

If using a pressure cooker, cook the oxtail for about 45 minutes to 1 hour on high pressure, then release the pressure naturally.

Check the meat for tenderness, and if needed, cook for a few more minutes.

What type of potatoes work best for this soup?

Starchy potatoes like Russet or Yukon Gold are ideal for this soup.

They become soft and absorb the flavors of the broth, adding a creamy texture.

Avoid waxy potatoes like Red Bliss, as they don’t break down as well and may stay too firm in the soup.

Can I add other vegetables to this soup?

Absolutely! You can add other vegetables such as carrots, parsnips, or celery to enhance the flavor and nutrition.

Just chop them into bite-sized pieces and add them with the potatoes to cook in the broth.

Keep in mind that the cooking time for other vegetables may vary slightly depending on their size and type.