Servings: 8 • Prep time: 30 mins • Cook time: 2 hours • Total time: 2.5 hours
Kathiew can be done in so many ways. This is a family favorite. We take the toughest part of the cow, and cook it low and slow for hours. When it’s all done, you get this perfect soup with tender chunks of oxtail that’s enjoyed with rice noodles. This recipe is for the broth only. You’ll serve it over blanched rice noodles, and top with roasted garlic, chopped green onions, and cilantro
INGREDIENTS
2 lbs Oxtail, cut into serving portions
2 gal Water
1/2 Onion
4 pcs Star Anise
2 Sticks Cinnamon
2” piece of Ginger
5 pcs dried shrimp
6 Tblsp Sugar
4 Tblsp Sea salt
1 Tblsp Chicken Bouillon
1 tsp MSG
1 lb meatballs
1 lb carrots, cut into serving portions
INSTRUCTIONS
Rinse Oxtail, to get rid of any shards of bone. Add to pot and cover with 2 gallons of cold water.
Over medium heat, bring to a simmer for 1 hour. Skim off any foam that forms at the top.
Add onion, cinnamon, shrimp, sugar, salt, chicken bouillon, and msg. Adjust seasoning to taste.
Add meatballs and let the soup simmer on low for another hour or until oxtail is soft and tender.
Serve with blanched rice noodles and garnish with roasted garlic, chopped green onions, and cilantro