Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lb beef oxtails, cut into 1.5–2 inch pieces
- 10 cups water
- 1 large yellow onion, halved
- 3-inch piece ginger, sliced
- 6 garlic cloves, smashed
- 4 whole star anise
- 1 tsp black peppercorns
- 1 tbsp kosher salt (plus more to taste)
- 1 cup unsalted raw peanuts, rinsed
- 2–3 tbsp shoyu (soy sauce), plus more for serving
- 8 oz dried wheat or egg noodles, or 4 cups cooked jasmine rice
- 1 bunch green onions, thinly sliced
- 1/2 cup cilantro leaves
- Optional: 4–6 baby bok choy halves
Do This
- 1. Blanch oxtails in boiling water for 10 minutes; drain and rinse. Clean the pot.
- 2. Add oxtails, 10 cups water, onion, ginger, garlic, star anise, peppercorns, salt, and peanuts. Bring to a gentle simmer (185–195°F).
- 3. Simmer 2.5–3 hours, skimming occasionally, until oxtails are very tender.
- 4. Strain broth; return clear broth to pot. Return oxtails and peanuts to the broth.
- 5. Cook noodles per package (or have cooked rice ready). Optional: simmer bok choy in the broth 3–4 minutes.
- 6. Season broth with 2–3 tbsp shoyu. Serve over noodles or rice; top with green onion, cilantro, and a splash more shoyu.
Why You’ll Love This Recipe
- Classic island comfort: rich, silky broth scented with ginger and star anise.
- Ultra-tender oxtail and soft peanuts for deep flavor and texture.
- Flexible serving: ladle over noodles or rice to match your mood.
- Make-ahead friendly—broth tastes even better the next day.
Grocery List
- Produce: Yellow onion, fresh ginger, garlic, green onions, cilantro, baby bok choy (optional)
- Dairy: None
- Pantry: Beef oxtails (from the butcher), water, unsalted raw peanuts, star anise, black peppercorns, kosher salt, shoyu (soy sauce), dried wheat/egg noodles or jasmine rice
Full Ingredients
Oxtail Broth
- 4 lb beef oxtails, cut into 1.5–2 inch pieces
- 10 cups water, plus more as needed
- 1 large yellow onion, halved (leave skin on for color if clean)
- 3-inch piece fresh ginger, sliced into 1/4-inch coins
- 6 garlic cloves, smashed
- 4 whole star anise pods
- 1 tsp whole black peppercorns
- 1 tbsp kosher salt
- 1 cup unsalted raw peanuts, rinsed
Finishing & Seasoning
- 2–3 tbsp shoyu (soy sauce), plus more at the table
- 4–6 baby bok choy, halved lengthwise (optional)
Noodles or Rice
- 8 oz dried wheat or egg noodles (or 12 oz fresh), cooked per package, drained
- OR 4 cups cooked jasmine rice, hot and fluffed
Garnishes
- 1 bunch green onions, thinly sliced
- 1/2 cup cilantro leaves
Step-by-Step Instructions
Step 1: Blanch the oxtails for a clean broth
Place the oxtails in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then boil for 10 minutes. Drain and rinse the oxtails under hot water to remove impurities. Scrub the pot clean to remove any residue—this step keeps your broth clear and silky.
Step 2: Load the pot with aromatics and peanuts
Return the oxtails to the clean pot. Add 10 cups water, the onion, sliced ginger, garlic, star anise, black peppercorns, kosher salt, and the rinsed peanuts. Bring just to a simmer over medium heat, then reduce to maintain a gentle simmer at 185–195°F. Avoid a rolling boil, which can cloud the broth and toughen the meat.
Step 3: Simmer low and slow
Simmer partially covered for 2.5–3 hours, skimming foam and excess fat as needed. Add hot water in small amounts to keep the oxtails submerged. The soup is ready when the oxtail meat is fork-tender and the peanuts are soft and creamy.
Step 4: Strain and clarify
Lift out the oxtails and peanuts with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve into a clean pot. Skim off surface fat or use a fat separator. You should have about 8–9 cups of broth; add a bit of hot water if needed. Return the oxtails and peanuts to the strained broth.
Step 5: Cook noodles or prepare rice
If using noodles, bring a separate pot of water to a boil. Cook noodles according to package directions (usually 3–5 minutes for dried, 1–2 minutes for fresh). Drain well and portion into warmed bowls. If using rice, have 4 cups hot, cooked jasmine rice ready in bowls.
Step 6: Final seasoning and greens
Bring the strained broth with oxtails back to a gentle simmer. Stir in 2–3 tablespoons shoyu, tasting and adding more salt or shoyu as desired. If using baby bok choy, add now and simmer until crisp-tender, 3–4 minutes.
Step 7: Ladle and garnish
Divide noodles or rice among bowls. Ladle the steaming oxtail soup over the top, making sure each bowl gets oxtail pieces and a scoop of peanuts. Finish with sliced green onions, cilantro, and a small splash of shoyu to taste.
Pro Tips
- Blanching and cleaning the pot are key to a clear, glossy broth.
- Keep the simmer gentle—tiny bubbles, not a boil—to extract collagen without emulsifying fat.
- Cook noodles separately so the broth stays clear and full-flavored.
- For extra-clear broth, chill it and remove the hardened fat before reheating and serving.
- Salt lightly during simmering and finish with shoyu to get precise seasoning.
Variations
- Instant Pot: Pressure cook on High for 45 minutes with quick release, then strain and finish as written; simmer bok choy at the end.
- Daikon & Mushrooms: Add 1 lb peeled daikon chunks and 6–8 dried shiitakes (rinsed) for the last 45 minutes of simmering.
- Spicy: Finish bowls with chili oil or a pinch of white pepper for a gentle kick.
Storage & Make-Ahead
Refrigerate cooled soup (broth, oxtails, and peanuts) in airtight containers for up to 4 days; keep noodles or rice separate. The broth will gel when chilled—that is flavor. Reheat gently on the stovetop until steaming. Freeze the broth and meat (without noodles/rice) for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate with noodles: 620 calories; 36 g protein; 38 g fat; 14 g saturated fat; 27 g carbohydrates; 3 g fiber; 3 g sugars; 980 mg sodium. Values will vary with chosen starch and final seasoning.
