Chinese Oxtail Soup (Ngo Mei Tong)

~Of all the Chinese soups/broths, oxtail soup is likely to be the most Western. It is also by far, one of mine and my best friend’s favorite soups; tender, succulent pieces of meat falling off the bone, sweet carrots, delicate flaky potatoes, and a slightly sweet tang of tomatoes. Whenever I make a pot, I always pack up half a pot for her as well. Now that she’s moved away, hopefully when she makes this, she’ll think of me too.

Special Equipment:

2- 6qt stock pot

cheesecloth

colander

skimmer

Ingredients:

2lbs oxtails

1 large piece of ginger (about the size of an adult hand)- peeled

1lb Yukon potatoes- peeled and halved

4 vine ripe hot house tomatoes

1 large carrot- peeled and cut into 2” pieces

salt

Directions:

1. Rinse off oxtails in cold water of any bone debris
2. Fill stock pot about ¾ of the way full with cold water.  Set on high heat and let water boil for about 45min.
3. Line cheesecloth over colander and set over second stock pot. Slowly pour contents of first stockpot through colander. Remove colander.
4. Skim surface of stock of any excess scum and oil. Rinse oxtails off again in cold water and rub away any excess scum.
5. Return oxtails back to stockpot, add ginger, cover, and set on low heat. Let simmer for 4hrs or until oxtails are tender. Add more water to pot if necessary.
6. Slice across surface of tomato skin in an X on both top and bottom. Repeat for all tomatoes. Place into hot soup and cover for 5min.
7. Remove tomatoes and peel skin away. Discard tomato skin. Cut skinned tomatoes into quarters and place into pot. Place potatoes and carrots into pot. Cover and simmer for 1hr.
8. Add approximately 1 tsp salt and simmer for 5min. Taste and add more if necessary.