Oxtail soup, or "Sinigang na Oxtail" as it’s often called in the Philippines, is a dish that blends rich, hearty flavors with a comforting depth. Imagine a simmering pot of savory broth infused with tender meat, all paired with fresh, vibrant vegetables. It’s a dish that transcends ordinary soup-becoming an experience that fills your kitchen with its tantalizing aroma. The Filipino version is a little more unique, as it includes a sour component that makes it stand out from other versions worldwide.
Whether it’s served during special occasions or as a weekend treat, oxtail soup has carved a special place in Filipino culinary culture. This dish brings together tender cuts of oxtail, a slow-cooked broth, and a medley of vegetables that balance the richness of the meat. It’s the perfect meal to share with family and friends on rainy days or festive gatherings.
Oxtail Soup Filipino Recipe
Filipino oxtail soup is a delicious comfort food made from slow-cooked oxtail and vegetables, simmered for hours to create a flavorful, hearty broth. The broth is both savory and tangy, often enhanced with tamarind or other souring agents, which is a signature characteristic of Filipino soups like sinigang. The dish is balanced with various fresh ingredients, providing texture, flavor, and nutrition. You can enjoy this soup as a meal on its own or pair it with steaming white rice for a truly satisfying experience.
Ingredients Needed
Here’s everything you’ll need to make a traditional Filipino Oxtail Soup:
- Oxtail (2 lbs): The star of the dish. Oxtail provides rich, meaty flavor and, when cooked properly, becomes incredibly tender and falls off the bone.
- Beef shank (1 lb): Optional, but beef shank adds depth to the broth with its marrow, making the soup richer.
- Onion (1 large): Adds sweetness to the base of the soup.
- Garlic (4-5 cloves): For that aromatic depth and flavor.
- Tomatoes (2-3, quartered): For a slight tang and to help balance the richness of the broth.
- Tamarind paste (2 tablespoons): This is the souring agent that gives the soup its characteristic tangy kick.
- Ginger (2-inch piece): Adds a warm, slightly spicy flavor that complements the richness of the oxtail.
- Kale or Water Spinach (Kangkong) (1 bunch): Traditional in Filipino soups, adding color, nutrition, and a fresh green flavor.
- Carrots (2, sliced): For sweetness and texture.
- Daikon radish (1 medium, sliced): Adds a subtle peppery flavor and balances out the richness.
- Potatoes (2 medium, cubed): They absorb the broth and provide a starchy element that thickens the soup.
- Fish sauce (2 tablespoons): For that umami and salty depth.
- Salt and pepper (to taste): Seasonings for balance.
- Water (8 cups): The base for your broth, which will reduce and concentrate into something truly flavorful.
Cooking Instructions
Now, let’s dive into how you can turn these simple ingredients into a bowl of mouth-watering, soul-warming oxtail soup:
-
Prepare The Meat
- Start by cutting the oxtail into smaller pieces, ensuring they fit into your pot easily. If you’re using beef shank, do the same.
- Rinse the oxtail well under cold water to remove any impurities or excess blood.
-
Blanch The Meat
- In a large pot, bring enough water to a boil to cover the oxtail. Add the meat and let it blanch for about 5-7 minutes to remove any scum that forms on the surface.
- After blanching, discard the water and rinse the oxtail again.
-
Simmer The Oxtail
- In a fresh pot, add the oxtail, beef shank (if using), onion, garlic, tomatoes, and ginger. Fill the pot with 8 cups of water.
- Bring it to a boil, then lower the heat to a simmer. Let it cook uncovered for about 2.5 to 3 hours or until the oxtail is tender and the meat easily falls off the bone. The longer it simmers, the better the flavor and texture. Occasionally skim off any foam or impurities that rise to the surface.
-
Add The Vegetables
- Once the meat is tender, it’s time to add the vegetables. Start with the carrots, daikon radish, and potatoes. These will take a little longer to cook, so give them about 20 minutes to soften.
-
Season The Soup
- Stir in the tamarind paste, fish sauce, salt, and pepper. Taste the broth and adjust the seasoning, adding more fish sauce or salt if needed. If the broth needs more tang, add a bit more tamarind paste or fresh tamarind (if available).
-
Final Touches
- When the vegetables are tender, add the kangkong or kale to the pot. Let it cook for an additional 5 minutes until the greens are wilted but still vibrant.
-
Serve
- Ladle the soup into bowls and serve with steamed rice. Garnish with additional fresh herbs or chili if desired.
Ingredient Insights
Each of the ingredients plays a vital role in creating the perfect oxtail soup:
- Oxtail: The main ingredient here, oxtail is full of collagen and marrow. When simmered for hours, it releases a rich, gelatinous broth that gives the soup its signature thickness and mouthfeel.
- Tamarind Paste: This souring agent is used to cut through the richness of the oxtail and balance the dish with a tangy bite. In many Filipino soups (like sinigang), tamarind is essential for the “sour” element, making the dish more refreshing.
- Kangkong: This vegetable is a Filipino favorite in many soups. It’s slightly sweet with a crunchy texture that holds up well in a long simmer. Water spinach, or kangkong, provides a fresh contrast to the deep flavors of the oxtail.
- Fish Sauce: This is the magic ingredient that gives Filipino cooking its distinctive flavor. Its umami punch enhances the richness of the broth and brings everything together without making it too salty.
Expert Tips
- Slow Cooking is Key: The longer you simmer the oxtail, the better the soup. A slow cook ensures that the meat becomes fall-off-the-bone tender and the broth becomes rich and deeply flavorful. Don’t rush the process.
- Use a Pressure Cooker for Speed: If you’re short on time, you can use a pressure cooker to reduce the cooking time to about 45 minutes. This helps break down the collagen and make the broth rich without the long wait.
- Tasting for Balance: Filipino oxtail soup should strike a balance between rich, savory flavors and a touch of acidity. If the soup feels too salty, add more water to dilute it. If it’s not sour enough, add more tamarind paste or even fresh tomatoes for extra brightness.
- Chill and Reheat: Like most soups, this one actually tastes better the next day after the flavors have had more time to meld. If you have leftovers, let the soup cool down, refrigerate, and enjoy it the next day!
Recipe Variations
There are plenty of ways to give this classic recipe your own twist:
- Add More Vegetables: If you love vegetables, you can add bok choy, chayote, or string beans to the mix. The more variety, the more texture and flavor!
- Switch up the Protein: While oxtail is traditional, you could also try using beef short ribs or even pork hocks for a slightly different flavor profile.
- Spicy Version: Add some chili peppers or a dash of chili flakes to give your soup a nice spicy kick.
- Rice Noodles: For a noodle version, add some cooked rice noodles at the end for a twist on the classic.
Final Words
Filipino oxtail soup is a dish that’s more than just a meal-it’s a labor of love, a comforting experience, and a taste of Filipino tradition. The combination of tender meat, savory broth, and vegetables creates a depth of flavor that can only come from hours of careful cooking. It’s a dish perfect for sharing, whether with family on a lazy Sunday or with friends during a special occasion.
FAQs
What Is The Traditional Filipino Oxtail Soup Recipe?
The traditional Filipino oxtail soup recipe, often referred to as “Kare-Kare”, is a rich, savory stew made with oxtail, tripe, and vegetables such as banana blossoms, string beans, and eggplant. It is cooked in a peanut-based sauce and typically served with bagoong (fermented shrimp paste) on the side.
What Ingredients Are Needed For Filipino Oxtail Soup?
The key ingredients for Filipino oxtail soup include oxtail, beef tripe (optional), peanut butter, annatto seeds or powder for color, banana blossoms, eggplant, string beans, and a variety of seasonings such as fish sauce, garlic, onions, and bay leaves.
How Long Does It Take To Cook Filipino Oxtail Soup?
Filipino oxtail soup typically takes 2.5 to 3 hours to cook. This includes the time needed to tenderize the oxtail by simmering it slowly. You may need additional time if you’re cooking the dish in a slow cooker or pressure cooker.
Can I Use Other Meats Instead Of Oxtail For This Filipino Recipe?
While oxtail is traditional, you can use beef shank, short ribs, or even pork for a variation of the soup. However, these substitutions will alter the flavor and texture slightly compared to the rich, gelatinous texture that oxtail provides.
What Is The Purpose Of The Peanut Butter In Filipino Oxtail Soup?
Peanut butter is the key ingredient that gives Filipino oxtail soup its signature creamy, nutty flavor. It helps thicken the broth and balances the savory taste of the beef and vegetables with a rich, earthy taste.
What Vegetables Are Typically Used In Filipino Oxtail Soup?
Traditional vegetables used in Filipino oxtail soup include banana blossoms, eggplant, string beans (sitaw), and sometimes gabi (taro root) or bok choy. These vegetables contribute to the dish’s texture and add depth to the flavor profile.
How Do You Make The Sauce For Filipino Oxtail Soup?
The sauce for Filipino oxtail soup is made by sautéing garlic, onions, and sometimes ginger in oil, then adding peanut butter and cooking it with the broth. Annatto seeds or powder are added for color, and fish sauce is used to season the broth. It is simmered until the flavors meld together.
What Is The Best Way To Tenderize The Oxtail For Filipino Oxtail Soup?
To tenderize the oxtail, it is best to simmer it for a long time over low heat. You can either cook it on the stovetop, which takes about 2.5 to 3 hours, or use a pressure cooker for faster results (around 45 minutes to 1 hour). Ensure the oxtail is fully submerged in water or broth while cooking.
What Is Bagoong And Why Is It Served With Filipino Oxtail Soup?
Bagoong is a fermented shrimp paste that is often served alongside Filipino oxtail soup (Kare-Kare). It adds a salty, umami flavor that contrasts with the mild and rich peanut sauce of the soup. It is traditionally mixed into the soup or used as a side condiment.
Can I Make Filipino Oxtail Soup In Advance?
Yes, Filipino oxtail soup can be made in advance. In fact, the flavors often improve after being stored overnight in the refrigerator. You can reheat the soup gently on the stove, adding a bit of water or broth if it has thickened too much.