Sawaddee ka welcome to hot thai kitchen so soup season is about to start here in Vancouver so I
thought I would share with you a recipe for oxtail soup so oxtail soup is not something you can find
commonly in Thailand it's available it's a little hard to find which is why it's a great thing to
learn how to make at home so soup oxtail soup in Thai is called soup haang wua so soup is soup haang wua
means oxtail so it's very straightforward there are two main styles of oxtail soup in Thailand
the Thai Muslim style and the more Thai style so that the Thai one is what I'm going to show
you today it's a little simpler but they're both super delicious let's get started so I got some
beautiful oxtail here so I personally like to pick ones that are really big like these are really big
because there's just more meat there something for you to chew and I'm just gonna drop my oxtail and
this is just plain water the thing about oxtail the reason why it's the perfect soup material
is there so much bone and connective tissue in there these will make the richest most luxurious
beef broth ever and hopefully it'll all fit in my pot what do you know it's like I planned for
it so while that's going let's talk some aromatics for a second so I've got some lemongrass here now
for this particular part I'm going to use just the top half which tends to be weaker in flavor
we'll save the bottom half a little bit later I'm going to smash it and then we'll let these simmer
with the beef yes I know this knife is incredibly dull because it's Adams knife I forgot to bring
my knife don't judge me so these go into the beef so this beef is going to cook for two and a
half hours at first just to get it tender and the reason why Thai people like to add some herbs at
this stage is because these herbs sort of help mitigate the gay meanness of beef to be honest
I find that the Hale in Canada has none of that smell that gamy smell at all but in Thailand they
seem to be have a stronger smell so people like to put lots of herbs in there while it's simmering
so it's completely up to you so in it in addition to some lemongrass I'm also gonna throw in kaffir
lime leaves as well and I think one of the reasons why exhale in Thailand has more of a stronger
smells because they're usually sold with the skin on whereas here the oxtails don't come with
the skin so maybe that's what the difference is I'm not sure but in any case while the oxtail is
simmering you want to give it some seasoning some saltiness so that it can absorb that flavor while
it's cooking so I'm gonna add some fish sauce and that's it let it simmer gently for two-and-a-half
hours that will depend slightly on the size of your oxtail buttocks hair really needs a lot
of time so if you want to stick this in a slow cooker or pressure cooker this would be a good
recipe to do that for look at that you just know that is an incredibly rich broth and I've had to
by the way top this up with more water as it went now I'm gonna fish out all these herbs now which
have been completely spent and this is by the way just the scum and the fat that I've been skimming
throughout this period this is also one of those dishes I often make over two days so the first day
I'll do this the two and a half hours part I'll put it in the fridge I don't even need to skim the
fat then I'll just scrape the fat off the top once it comes out of the fridge and then you continue
the rest later so it's up to you if you plan ahead okay so now we're gonna move up this broth with
more things so the onion I'm adding at this point and I'm gonna let it go until it basically is soft
and sweet it's going to be what keeps this broth sweet I'm not adding any sugar whatsoever some
Tomatoes so I've got some chopped tomatoes here again with the tomatoes the plan is that they
will completely disintegrate into the broth and will add flavor at mommy add a little acidity I'm
gonna let it cook for another 30 minutes and then we're so close to being done so the onions and the
tomatoes have softened completely the tomatoes have like disintegrated exactly what you want
now all the herbs are gonna go in this is where the soup gets really delicious so that lemongrass
bottoms that we saved which is the stronger part of the lemongrass some ginger slices yes
so typically like you will see me use galangal in a soup but ginger and beef just go so well
together and it seems to be like the classic makes for oxtail soup in Thailand and I really love this
combination too some ginger and of course lots and lots of lime leaves extra lime leaves gonna give
that a tear and a brew saw the fragrant juices come out if you want to make this spicy I'm gonna
throw in some Thai chilies I just cut them in half on a bias but I'm keeping them in big pieces so no
one accidentally eats one so we're gonna give this another 15 to 20 minutes for the herbs to do their
thing and then it's pretty much done like it's super easy so the if you've been doing math you're
gonna know that the total amount of time that you want the beef to cook is three hours three
hours and a little bit so the minimum amount of time for the oxtail of that size to become super
tender is three hours and then we're basically just working backwards adding ingredients all
right we'll be right back mmm now it's starting to smell really good so I'm gonna turn this off and
I'm gonna give it a taste and a just seasoning oh that's so good oh that broth is so rich but
it does need more fish sauce or salt at this point you can add whatever you want still need
to add some lime juice to this you could have it like this but a lot of times with oxtail soup in
Thailand the lime is served separately so you can choose to have it just kind of like this or really
tart and zingy with a little extra line which is how I like to do it so we're gonna serve that on
the side so if you're feeling like it needs a little zing don't worry though zing is coming
before we serve going to add some extra tomatoes just so that there's you know some meat not me
there's plenty of meat there are some substantial chunks of tomatoes that people can eat and then I
usually like to let this simmer for another two to three minutes if you're gonna sort of serve
this right away not too - there's just one minute just to stop in the tomato but if you're not gonna
serve it right away usually if you just let the tomato sit in here the residual heat is enough
by the time you're gonna serve it you're gonna reheat it the tomatoes will be nice and soft
a little extra cilantro shower and that is it let's serve it up look at that's monstrous peas
and the meat starting to fall off which is exactly what I want because that means it's super tender
now for me I always like to do a nice squeeze of lime to make this like a tangy soup as much as you
want and by the way for our patreon members for the show after the show I'm gonna talk
you through how you would modify this into the more Muslim version the Muslim style of oxtail
soup and if you wanna join our patreon club check out the link in the description below
you want to get oh my god look at that meat take a bite with some broth and some beef
just have to take more than one sip that bra it's bright with the lime and all the citrusy herbs
that we added but it's also rich and unctuous this is how you know this broth is rich you put that
in the fridge and it's going to come out solid like more solid than any jello you make because
there's so much connective tissue that broth is filled with collagen with gelatin sorry which is
really good for you as well so you want to really drink up that broad lots of good protein it's just
so delicious you can put rice in it and have it like a rice soup or I usually just eat it on its
own it's just so good so the recipe as always will be on hot Thai Kitchen comm and when you make it
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post a new video thanks as always for watching and I will see you next time for your next delicious