Tomato Oxtail Soup
下雪夜，你需要温暖的--番茄牛尾骨汤 · pan chinese cuisine
Nothing beats a steaming bowl of hot soup in winter. This recipe pairs collagen-rich oxtail with bright, savory tomatoes: sip the broth, nibble the chewy-tender oxtail meat, and the cold season suddenly feels welcome. A pressure cooker shortens the braise, and the sauce finish deepens the flavor.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Rinse the oxtail bones well and set aside.
✅ Done when: The oxtail is rinsed clean and ready on the side.
- 2
Step 2
Optionally add some beef shank (brisket) as well — this is fine to skip.
✅ Done when: Any added beef is rinsed and set aside with the oxtail.
Blanch the meat briefly in water with ginger slices.
✅ Done when: The water has come up and the meat has had a brief blanch, releasing foam and impurities.
- 4
Step 4
Remove the blanched oxtail and drain it well.
✅ Done when: The oxtail pieces are drained and no longer dripping water.
Add a little olive oil to the pot and sear the oxtail and beef until fragrant. Add water and braise in a pressure cooker — about 40 minutes in an electric pressure cooker, or about 2 hours in a clay pot.
✅ Done when: The meat is browned and fragrant, then braised until tender (about 40 minutes under pressure or 2 hours in a clay pot).
- 6
Step 6
Peel the tomatoes and set aside.
✅ Done when: The tomato skins are removed and the peeled tomatoes are set aside.
Cut the tomatoes into chunks and stir-fry them in a little oil until they release their juices.
✅ Done when: The tomato chunks have broken down and released their juices into the pan.
- 8
Step 8
Set the cooked tomato mixture aside in the pot.
✅ Done when: The tomato sauce is resting in the pot, ready to use.
- 9
Step 9
Pour the oxtail with all its braising liquid from the pressure cooker into a clay pot, and add the cooked tomato sauce.
✅ Done when: All the oxtail, broth, and tomato sauce are combined in the clay pot.
Stir gently and simmer again: cover, bring to a boil over high heat, then reduce to low and simmer for 15 minutes. Uncover and cook another 10 minutes until the soup thickens. Turn off the heat, add salt, and stir to combine.
✅ Done when: The soup has thickened and the salt is stirred in evenly.
- 11
Step 11
Serve — the soup is delicious and warms you from head to toe.
✅ Done when: The soup is ladled out hot and steaming.
- 12
Step 12
The oxtail is made for gnawing on — the meat carries a milky richness, and the sauce has reduced to just the right consistency.
✅ Done when: The sauce coats the oxtail with a rich, well-reduced consistency.