Oxtail Tomato Soup First Release

This oxtail had been stewed in a clay pot for a long time. After taking out the bones, the broth was refrigerated, and then the solidified beef fat on top was skimmed off. This way, when making this oxtail tomato soup, it is neither greasy nor does it lose its particularly delicious flavor.

Wash the tomatoes and set them aside.

Place the oxtail bones into the soup pot.

Add scallions and ginger, then pour in the oxtail soup.

Tear the tomatoes into pieces and put them into the soup pot.

Add more oxtail soup and bring to a boil over high heat, then simmer over low heat.

Stew until the tomatoes melt and the broth is rich, then season with salt and pepper.

Sprinkle some cilantro before serving. After a long period of simmering, apart from tendons and bones, the oxtail is mostly lean meat. Not only is the soup flavorful, but the meat is also very tasty.