Hunan-style Oxtail Soup

Ingredients

In this adaptation of the Panamanian Sopa de cola to Hunan cuisine, we incorporate the bold and spicy flavors that are characteristic of Hunan dishes. We replace the traditional Panamanian spices with a combination of star anise, Sichuan peppercorns, and dried chili peppers to infuse the soup with the fiery essence of Hunan cuisine. Additionally, we enhance the umami flavors by using oxtail as the main protein, which adds richness and depth to the dish. We alse have the original recipe for Sopa de cola, so you can check it out.

• 2 kg (4.4 lbs) oxtail 2 kg (4.4 lbs) oxtail
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 2 star anise 2 star anise
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 4 dried chili peppers 4 dried chili peppers
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the oxtail and brown on all sides. Remove the oxtail from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and sliced ginger. Sauté until fragrant.
3. 3.
   Return the oxtail to the pot and add enough water to cover the oxtail. Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the oxtail is tender.
4. 4.
   In a dry pan, toast the star anise, Sichuan peppercorns, and dried chili peppers until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.
5. 5.
   Add the ground spice mixture to the pot and stir well. Simmer for an additional 30 minutes to allow the flavors to meld.
6. 6.
   Stir in the soy sauce and rice vinegar. Season with salt to taste.
7. 7.
   Serve the Hunan-style Oxtail Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Oxtail — To ensure tender meat, simmer the oxtail on low heat for a longer period of time. This will allow the collagen in the oxtail to break down, resulting in a rich and flavorful broth.

Tips & Tricks

• For an extra kick of heat, add more dried chili peppers to the soup.
• If you prefer a milder flavor, remove the seeds from the dried chili peppers before adding them to the soup.
• Serve the soup with steamed rice or crusty bread to soak up the flavorful broth.
• Make a larger batch of the soup and freeze the leftovers for a quick and satisfying meal on a busy day.
• Experiment with different garnishes such as sliced green onions or a squeeze of lime juice for added freshness.

Serving advice

Serve the Hunan-style Oxtail Soup in individual bowls, making sure to include a generous portion of oxtail in each serving. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Hunan-style Oxtail Soup in a rustic ceramic bowl to showcase its hearty and comforting nature. Pair it with a side of steamed rice or crusty bread for a complete meal.