Oxtail Soup

Method

1. Trim the oxtail of any excess fat and season with salt.

2. In a large Dutch oven or other heavy-bottomed pot set over high or a medium-hot burner, sear the oxtail until all the sides are browned, approximately 2 minutes per side. Do this in small batches to avoid overcrowding the pot (crowding the pot will result in the oxtail steaming rather than searing).

3. Once all the oxtail is seared, remove the oxtail and add 1 cup of water to the pot. Use a spatula to scrape and stir the bits of caramelized meat juices stuck to the bottom of the pot.

4. Put back the oxtail to the pot. Tip in the leek and an additional 3 quarts (12 cups)of water.

5. Raise the contents to a boil for 15 minutes, skimming off any foam that develops. (the cook use this super fine mesh strainer to remove any foam or scum at the top.)

6. Tip in the fish sauce, lower the heat, partially cover the pot, and gently bubble the stock for 4 hours. Check on the stock every so often to skim off any foam that develops on the surface.

7. While the stock cooks, prepare the vegetables as follows: Chop the onion into ½-inch pieces. Peel the kohlrabi and cut into ¾-inch pieces. Peel and slice the carrots into ¾ inch pieces. Slice cabbage into 1-inch pieces. Quarter lengthwise baby bok choy. Using a peeler, remove the fibrous strings from the celery. Cut the celery into ½- to 1-inch pieces. After you prepare them, place them in the fridge until you’re ready to assemble your soup.

8. After the oxtail has simmered on the stovetop for four hours, the meat should be fork tender. Fill a large bowl with water and ice and move the oxtail into the ice bath and keep nearby. (The ice bath is skippable—Mama Pham does it to keep the oxtail from discoloring.)

9. Strain the stock into another large pot or bowl. If the stock ends up being less than 2 quarts (or 8 cups), add enough water to make up the difference.

10. Rinse out the pot, then return the strained stock back into the pot. Put back the oxtail to the pot. (If you prefer your oxtail boneless, you may remove the meat from the bones, returning only the meat to the stock.)

11. Raise the stock and oxtail to a boil, then add the onions, kohlrabi, carrots, and celery. Leave for approximately 15 minutes, skimming off any foam that develops.

12. Tip in the cabbage and baby bok choy and cook for 3 to 5 minutes or until the vegetables reach the desired tenderness. Then, take the pot off the heat.

13. Salt the soup with black pepper. Taste to see if you need any additional seasoning.

14. Ladle the soup into bowls and finish with sliced scallions if desired. Finally: slurp it up!

15. Trim the oxtail of any excess fat and season with salt.

16. Sear the salted oxtails on the sauté function in batches, about 2 minutes per side.

17. Throw in the leek, pour in 2 quarts (8 cups) of water, and the fish sauce. Scrape the bottom of the pot with a silicone spatula to release any browned bits. Cancel the sauté function.

18. Lock the lid and cook under high pressure for 45 minutes and let the pressure release naturally.

19. Lift the oxtails and strain the stock. Skim off the fat in the broth, if desired.

20. Tip in the strained stock and oxtails back into the Instant Pot, along with all the veggies. Leave under high pressure for 1 minute. Release pressure manually. Salt the soup with black pepper. Taste to see if you need any additional seasoning. Plate

Kitchen notes

• Make ahead instructions: If you’re meal prepping or cooking ahead, you can stop after step 9 and refrigerate the oxtail soup for up to four days or freeze it for up to four months in a covered container.
• If you prefer a leaner stock, chill the stock overnight in the fridge.
• The following day, skim and discard the cap of fat sitting on top, rewarm the stock, add the vegetables, and serve.