I am hosting this week’s Sunday Supper featuring One Pot Recipes. Throw all the ingredients into one pot and, POOF, it turns into a delectable dish. Bonus if the pot doubles as a serving vessel!
There was a point in my childhood where I was no longer embarrassed about the Korean cuisine we ate at home. At that turning point, I relished telling my classmates about the meals I ate. Basically, I LOVED weirding them out. The more “ewwwwws” I received in response, the more I reveled in completely grossing out my friends. Oxtail soup was one of those dishes.
“Yeah, we had oxtail for dinner last night.”
“OX TAIL?! Like, an OX’S TAIL?!”
“Yeah, it was soooo good! You should try it!”
“No way! Ewwwww!”
And so on and so forth. Tripe was always a crowdpleaser, as well as seaweed. Keep in mind, that I grew up in rural Northern New York back through the late 70’s and 80’s where sweet and sour pork and fried rice was pretty much the extent of the Asian food that people had heard about.
We had Korean oxtail soup or kkori gomtang quite often when I was growing up. Surprisingly, oxtail was not too difficult to find in our little town since I remember having this dish pretty often. And I must say that this is not a dish eaten elegantly. To get every morsel of the oxtail meat – and I mean, EVERY MORSEL – one had to pick up those bones by the hands and start slurping. I’m pretty much satisfied with just the meat, but there are some who savor the gristle and chewy cartilage. Literally, they will suck those bones dry. The meat is a little gamey, sinewy in texture, but very tender. This dish does not have many ingredients, but it does take some time. You must serve the soup with a generous handful of chopped green onions, and a side of salt and pepper. The crunchy sweetness from the onions is a nice contrast to the beefy broth. And to round out the meal, all you need is a small bowl of sticky white rice and a side of tangy kimchi.
Try it! You’ll love it!
Notes: Oxtail is not that difficult to find. I was able to find oxtail in the freezer section at Whole Foods Market. You can also ask your butcher at your local market. If you have leftovers, you can freeze the soup in an airtight food storage container.
- 3 pounds oxtail
- 3-4 large garlic cloves
- 1 teaspoon black peppercorns
- 3-4 stalks green onions
- In a large pot or bowl, submerge the oxtail in cold water and soak for an hour. This will draw out the blood from the meat. Drain and replace the water every 20 minutes.
- Drain the oxtail. Trim the excess fat, but it is not necessary to trim the silver skin (the thin membrane that encases the meat).
- In a large pot, add the oxtails and cover with water. Bring to a boil over high heat. Foam and scum will come to the surface. Once it has come to a boil, drain and give the oxtails a quick rinse. Clean the pot of residue. Note: This step is important. I've tried omitting this step, but the broth ended up tasting metallic and not so great.
- Place the oxtail and about 14 cups of water into the cleaned large pot or Dutch oven that is at least 7 quarts. Place the pot over high heat and bring the oxtail to a boil. Skim any impurities and scum that rise to the surface.
- Lower the heat to medium low, partially cover the pot, and simmer until the beef starts to separate from the bones, about 3 to 4 hours. The soup will reduce as it cooks so add about 2 cups towards the end.
- With a slotted spoon, remove the oxtail and set aside in a clean bowl. With a strainer, skim the soup of any impurities and discard. And with a large spoon, skim as much fat as you can.Note: If you have the time, you can cool the soup to room temperature and then stick the pot into the refrigerator to completely cool the soup, typically overnight. Once the soup is cooled, the fat will coagulate at the surface and will be easier to discard. If you are doing this, don’t forget to refrigerate the oxtail!
- Add the black peppercorns, 1 tablespoon of kosher salt, and garlic cloves. Bring the soup to a boil over high heat, lower the heat to medium low and simmer for about 20 minutes. You can add another 1 cup of water if the soup has greatly reduced.
- To serve, divide the oxtail evenly among large soup bowls. Discard the peppercorns and garlic from the pot. Ladle the broth over the oxtail. Sprinkle a handful of green onions in each bowl. Serve hot and each person can add salt to their liking.
Take a look at what the rest of the Sunday Supper crew are sharing. There are enough recipes to get you through this Fall and Winter!
“Take the chill off” Chilis, Soups, and Starters
- Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma’s Meals
- Asian Chicken Rice Pot by a distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S’mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots
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