Ben is a huge fan of oxtail and I’m a big fan of any sort of noodle soup, so I decided to make both in a hearty oxtail noodle soup. The broth was made over the course of two days–day one was for the slow cook, refrigeration, and day two was for removing the congealed fat.
- 3 pounds of oxtail
- 3-4 quarts of water
- 4-5 pieces of star anise
- chopped green onions, chinese celery, and/or cilantro (for garnish)
Soak the oxtail in cold water for 20 minutes, this helps remove the blood. Eww. Boil 3-4 quarts of water in a 6.75 quart dutch oven. Once the water comes to a boil, place the oxtail in. After the water comes to a boil again, drop in 4-5 pieces of star anise, put the lid on, lower the heat to medium-low and step away. I can’t quite remember how long I cooked the oxtail for, but at a minimum, cook it for 4 hours. I think I left it on for 5, maybe 6 hours. I lost count. Place the pot in the refrigerator overnight. The next day, use a metal spoon to scrape off the fat that has hardened. Afterwards, reheat the broth up to a boil.
Meanwhile, boil noodles and chop up green onions, chinese celery and/or cilantro for garnish. I also stewed some ground beef sauce as well to add a bit more flavor.