This soup has some of my favorite stuff, beef oxtails, sa cha sauce, and a plethora of mushrooms. Obviously, Lon was not home for dinner tonight. (Lon is slowly easing them into his diet though.) This big pot of soup will store well in the fridge and reheat well any time. It’s comforting and diverse, good for any family. Serve with rice, noodles, rice cake (the Asian one, not the styrofoam stuff), or even bread.

Oxtail Mushroom Soup

  • 3.4 pounds beef oxtails
  • 12 cups of water, divided
  • 1 (28 oz) can crushed tomatoes
  • 2 1/2 cups sliced onions
  • 2 cups diced carrot
  • scant 1/2 cup sa cha sauce
  • 8 ounces crimini mushrooms, sliced
  • 7 ounces enoki mushrooms, bottom cut and broken apart
  • 5 ounces beech mushrooms, bottom cut and broken apart
  • kosher salt and pepper to taste

1. Cut any large chunks of white fat (usually only on the large pieces)off the oxtails.
2. Put the oxtails, 8 cups of water, crushed tomatoes, and onions in a large pot. Throw in some salt and pepper. Cover and bring to a boil on hight heat.
3. Stir, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally. Skim oil off the top with a spoon ( I got about 3/4 cup out). This will take about 10 minutes.
4. Stir in carrots and sa cha sauce and continue simmering for another 4o minutes, stirring occasionally. Add 4 cups of water and bring back to a boil. Bring down to a simmer and cook for another 30 minutes. Taste and adjust seasoning.
5. Stir in the mushrooms and simmer for another 10 minutes. Taste and adjust seasoning as necessary. Serve.

Oxtail Mushroom Soup 2
posted by jessica at 07:47 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.