Taiwanese Beef Soup: From Sumos to Oxtails

February 4th, 2017

Taiwanese Beef Soup

Before I get to this delightful soup recipe, I have to share some fun I had last week.  I have a dear friend who has moved just over the mountain from me.  Barbara has built a lovely home on acreage with a barn.  She raises goats for their wool and milk.  She prefers a vegetarian diet.  The two of us went to Whole Foods together on a shopping outing.  It is obvious what each of us bought.

Sumos

 

 

Oxtails
Sumo oranges are in season right now.  They are a cross between mandarin oranges and navel oranges.  Barb bought these.  Because I was making the beef soup, I needed both beef shanks with marrow bone and oxtail.  I asked the butcher for oxtail and he went into the walk-in refrigerator and brought out a whole cow’s tail and flashed it about.  “Do you want me to cut this up for you?” he said. The look of horror on Barb’s face was priceless.  He cut it up and we left the store giggling at our incongruent tastes. Barb said, “If you invite me to dinner I would prefer quiche and a salad.”

Taiwanese Vegetable Soup

The heady combination of beef with bones and marrow, plus soy sauce, chilies, star anise and ginger makes for a rich broth and tender meat that cooks slowly for hours.  A meat lover’s delight.  Ladle the soup into bowls and add cooked Chinese noodles and broccolini.  Adjust the amount of chilies to your taste.  I used 2 Thai chilies in the soup and garnished it with slices of Habanero chilies.  I will omit the too hot Habaneros next time, even though they looked pretty.  This was slightly adapted from Hélène Dujardin on her blog Tartelette.  It is best to make this a day ahead of time so you can skim the fat from the top after refrigerating.

TAIWANESE BEEF SOUP

Make this ahead of time so you can refrigerate and remove the fat before reheating

3 pounds bone-in beef shanks with marrow bones still on
1 pound beef oxtails
3 tablespoons canola oil
10 garlic cloves, bruised
one 1 1/2-inch piece of fresh ginger, cut into 6 slices,
5 scallions, halved crosswise
1 teaspoon Chinese five-spice powder
3 star anise
1 teaspoons peppercorns
2 Thai chili, split lengthwise
1/4 cup roasted red chili paste
1/3 cup rice wine vinegar
8 tablespoons light soy sauce
10 cups water
1 pound broccolini, stems halved
1/2 pound Udon noodles
cilantro
extra freshly sliced Habanero red chili (optional)

In a large stock pot, heat half the oil over high heat. Sear half of the beef shanks and oxtails on both sides, about 2 minutes per side. Remove from the pot and repeat with the remaining oil and beef pieces.
Add  all the remaining soup ingredients, except the broccolini, noodles and cilantro.
Bring to a boil then lower the heat to low, cover with the lid askew and cook for about 3 hours or until the beef is tender and falls off the bone.
Turn off the heat, and remove the beef pieces with a slotted spoon. Let the beef cool then shred it off the bones. Discard the bones. Strain the soup into another pot and put the meat into that pot. Refrigerate overnight. The next day, skim the fat that has risen to the top then reheat the soup on low heat.
In the meantime, blanch the broccolini in boiling water for about a minute. Set aside. Cook the noodles according to package instructions. Divide the noodles and broccolini among 6 bowls, ladle soup over noodles and garnish with cilantro and extra chili if desired.

Printable Recipe 

13 responses to “Taiwanese Beef Soup: From Sumos to Oxtails”

  1. Penny at Enjoying The Simple Things says:

    That is a funny story about you and your friend! Well, you know you can invite me over for that soup! It looks and sounds wonderful.

  2. Monique says:

    I love these kinds of soups..what a fun friend to have!
    Looks beautiful also Penny..I eat with my eyes first.Always.

  3. I had to smile when I read your post. My husband has been asking me to make oxtails for such a long time. I know he would enjoy your soup immensely. 🙂

  4. Susan says:

    That’s a cute story, Penny! There’s always something for everything at the food market 🙂 What a delicious and heart bowl of soup. I’ve never cooked with oxtails but need to try!

  5. Barbara says:

    I’m laughing because I have a good friend who is a vegetarian and we always have to have a salad or a meatless dish for her when the book group meets. I adore oxtails…love making soup with them, so much flavor there. This looks wonderful, Penny!
    Love Whole Foods!

  6. cheri powell says:

    Penny, I have made several of your recipes recently and they are wonderful! Do you have suggestions for a fabulous Corned Beef and side dishes for an impressive St. Patrick’s Day Dinner for company?

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