Oxtail Soup by @niangcook

2h20
Medium

1 serving

🥩

1.5 kg

Oxtail

🧄

4 cloves

Garlic

🫚

4 g

Ginger

🌰

2

Pébé

🧂

1 g

White Pepper

🌿

0.5 bunch

Coriander

🧅

1 leek

Leek

🫑

1

Red Bell Pepper

🌶️

2 peppers

Vegetarian Chili Pepper

🥕

2 carrots

Carrot

🥔

2 potatoes

Potato

🧂

9 g

Salt

Preparation Steps

  1. Step 1/14

    Rinse the 1.5 kg oxtail thoroughly under cold water and drain it in a colander.

    oxtail
    🫗colander

  2. Step 2/14

    Peel and finely crush the 4 garlic cloves and 4 g ginger.

    garlic
    ginger
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Combine the oxtail with garlic, ginger, 2 rondelle spice pieces, 2 pébè spice pieces, white pepper, and salt in a large bowl.

    oxtail
    garlic
    ginger
    rondelle spice
    pébè spice
    white pepper
    salt
    🥣large bowl
    🥄wooden spoon
    🥄measuring spoon

  4. Step 4/14

    Cover and marinate the seasoned oxtail for 20 min at room temperature.

    oxtail
    🥣large bowl

  5. Step 5/14

    Transfer the marinated oxtail to a large pot and pour in 2.4 l water.

    oxtail
    water
    🥄wooden spoon

  6. Step 6/14

    Bring the pot to a boil over high heat, then reduce to a gentle simmer.

    oxtail
    water
    🥄wooden spoon

  7. Step 7/14

    Simmer the oxtail for 120 min, skimming off any foam from the surface as needed.

    oxtail
    🥄wooden spoon

  8. Step 8/14

    Chop the 1 leek, 1 red bell pepper, 2 vegetarian peppers, 2 carrots, and 2 potatoes into bite-size pieces.

    leek
    red bell pepper
    vegetarian pepper
    carrot
    potato
    🔪chef's knife
    🪵cutting board

  9. Step 9/14

    Add the carrots and potatoes to the simmering oxtail broth.

    carrot
    potato
    🥄wooden spoon

  10. Step 10/14

    Cook the carrots and potatoes for 20 min until nearly tender.

    carrot
    potato
    🥄wooden spoon

  11. Step 11/14

    Add the leek, red bell pepper, and 2 vegetarian peppers to the pot.

    leek
    red bell pepper
    vegetarian pepper
    🥄wooden spoon

  12. Step 12/14

    Simmer the soup for 15 min until the oxtail is fork-tender and all vegetables are soft.

    oxtail
    leek
    red bell pepper
    vegetarian pepper
    carrot
    potato
    🥄wooden spoon

  13. Step 13/14

    Roughly chop the half bunch of cilantro and stir it into the soup.

    cilantro
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  14. Step 14/14

    Taste the broth and adjust the salt, then serve the soup hot.

    salt
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Aromatics, Spices, Starches, Seasonings

Ingredients

Oxtail, Garlic, Ginger, Pébé, White pepper, Coriander, Leek, Red bell pepper, Vegetarian chili pepper, Carrot, Potato, Salt

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carb

Calories

510 kcal

Macro nutrients

Protein: 39g, Fat: 29g, Carbohydrates: 27g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 890mg, Zinc: 8.1mg, Sodium: 780mg

Vitamins

Vitamin A: 570mcg, Vitamin C: 48mg, Vitamin B12: 3.5mcg, Vitamin K: 48mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large bowl, wooden spoon, measuring spoon, colander

Appliances

stovetop

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Family Meal, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Cameroonian, Central African

Geographic

to inform

Various

Aspect

Texture

Tender, Gelatinous, Juicy, Soft, Brothy

Flavors

Savory, Meaty, Peppery, Aromatic, Earthy, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3-4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2-3 months (Store in freezer-safe airtight portions,Leave space for liquid expansion,Thaw in the refrigerator before reheating)