Oxtail Noodle Soup

Taken from the food & wine magazine (Feb 2024 edition)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sprinkle oxtails with 1 1/2 tsp salt and pepper. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtails; cook until browned, about 10 minutes per batch. Transfer to a large batch. Discard drippings; rinse Dutch oven and wipe clean.

Step 2

Heat remaining two tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly soft and, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Return oxtails to Dutch oven and add 9 cups of water, one tablespoon sugar, and remaining one teaspoon salt. Bring to a simmer over high. Reduce heat to very low semicolon cover and simmer until oxtails are tender, about 2 hours.

Step 3

Pour oxtail mixture through a fine wire mesh strainer into a large heat proof bowl. Set bowl aside; reserve Dutch oven. Transfer oxtails to a second large bowl; discard remaining solids. Let oxtails cool 15 minutes. Shred and set meat aside; discard bones. Many hungarians

Step 4

While oxtails cool, skim fat from surface of strained cooking liquid. Pour liquid into Dutch oven, and bring to a boil over high. Add peanut butter, fish sauce, vegetable oil, and remaining two tablespoons sugar. Transfer mixture to a blender; process mixture until it reaches a creamy consistency, about 20 seconds. ( Alternatively, blend mixture and pot using an immersion blender.)

Step 5

Return blended broth to Dutch oven over medium high. Add noodles, and cook, stirring occasionally, until noodles are just tender, 5 to 7 minutes. Remove from heat. Stir and bok choy, daikon, and reserved oxtail meat. Cover and let vegetables cook in hot broth until crisp tender, about 5 minutes. Serve hot.

↑Support creators by visiting their site 😊