Ingredients:

  • 3 lbs (1.36 kg) Oxtail, cut into 1-2 inch pieces
  • 1 tbsp (15 ml) Olive Oil
  • 1 large Onion, chopped (about 1 cup)
  • 4 cloves Garlic, minced
  • 2 inches (5 cm) Ginger, peeled and sliced
  • 8 cups (1.9 liters) Beef Broth (low sodium recommended)
  • 4 cups (950 ml) Water
  • 1/4 cup (60 ml) Soy Sauce (low sodium)
  • 2 tbsp (30 ml) Oyster Sauce
  • 1 tbsp (15 ml) Fish Sauce (optional)
  • 1 tsp (5 ml) Five-Spice Powder
  • 1 star anise
  • 1 Dried Shiitake Mushrooms (optional)
  • Salt and Black Pepper to taste
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 1 cup (100g) Dried Wood Ear Mushrooms, rehydrated and sliced
  • 4 oz (115g) Long Rice Noodles
  • 1/4 cup (packed) Chopped Green Onions, for garnish
  • 1/4 cup (packed) Chopped Cilantro, for garnish
  • Optional: Red Pepper Flakes, for garnish

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Brown oxtail in batches, seasoning with salt and pepper. Remove oxtail and set aside.
  2. Add onion, garlic, and ginger to the pot and sauté until softened and fragrant.
  3. Return oxtail to the pot. Add beef broth, water, soy sauce, oyster sauce, fish sauce (if using), five-spice powder, shiitake mushroom and star anise. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until oxtail is very tender and falling off the bone.
  4. Add carrots and celery to the pot. Continue to simmer for another 30 minutes, or until vegetables are tender. Add the wood ear mushrooms in the last 10 minutes.
  5. While the vegetables are cooking, cook long rice noodles according to package directions. Drain well.
  6. Remove oxtail from the pot. Once cool enough to handle, shred the meat from the bones (optional). Discard bones. Return shredded meat to the soup.
  7. Season the soup with salt and pepper to taste. Ladle soup into bowls, top with cooked noodles, green onions, and cilantro. Sprinkle with red pepper flakes, if desired.