Oxtail soup

Oxtail soupis asoupmade withbeef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; Korean; Chinese in Indonesia, where it is calledsop buntut; and a thick, rich,gravy-like soup popular in theUnited Kingdomsince the 18th century.Creoleoxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn,mirepoix, garlic, and herbs and spices.
Though translated literally as "oxtail soup" (牛尾汤Niúwěi tāng), this version of the dish is somewhere between asoupand astew. One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients rather than ingredients that have been diced or shredded, as is the norm with Chinese soup. Chunks of oxtail, potato, carrots, cabbage, tomato, and mushrooms are mixed in water, and salted to taste. The mixture should be heated at a slow boil, to allow time for the ingredients to release their flavors. In particular, the tomatoes and potatoes should largely disintegrate into the water, giving the broth a reddish-orange coloration and thickening it. As to be expected, oils from the oxtail lend most of the flavor. The soup is served with all of the ingredients.
In theHawaiiversion, the ingredients, preparation, and flavor is very reminiscent ofVietnamesephobroth.The broth has a sweet and subtle flavor of star anise, a common signature of oxtail soup in Hawaii popularized byKapiolani Coffee Shop.In addition to star anise, common spices include ginger, onions,chen pi(driedcitrus peel),peppercornsandbay leaves.Fish sauceorwhiskyare sometimes added to the broth.Raw peanuts, driedshiitake mushrooms, andmustard cabbageare often stewed with the soup. The soup is garnished with scallions andcilantro, with fresh gratedgingerandsoy saucefor dipping or as a condiment.Contemporary versions also offer the dish in the form oframenandpho.
InIndonesian cuisine, oxtail soup (Indonesian:sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served with vegetables in a rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, leek, celery, fried shallots and dried black mushrooms. Indonesiansop buntutis seasoned withshallot,garlicand nativespicessuch asblack pepper,nutmeg, andclove. A relatively new variant is calledsop buntut goreng(fried oxtail soup), where the oxtail is seasoned, fried and served dry; the soup is served in a separate bowl. The dish is commonly eaten with rice and accompanied bysambal, sweet soy sauce and lime juice. Some restaurants specialize in oxtail soup, among them being the Bogor Café in the Hotel Borobudur in Central Jakarta.
The dish is also eaten in Malaysia, where it is known assup ekor.
Koreanoxtail soup, calledkkori-gomtang(꼬리곰탕), is a type ofgomguk(beef bone soup).  It is colloquially known as "bone soup".  The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors.  The soup must be simmered at low heat for several hours to soften the meat and make the broth.  During this time, the layer of fat must be regularly skimmed from the surface of the pot and discarded.  The final result is a rich beef broth with a garlic taste and bits of soft meat.
A canned condensed oxtail soup was formerly available from theCampbell Soup Company. Oxtail is a popular variety ofHeinzsoups in the United Kingdom.