Chinese Oxtail Soup
The ultimate comforting oxtail soup features beef that falls off the bone, rich tomato broth, and tender cabbage & potato.
- 2 kg (4 to 5 lbs) oxtail , separated at joints
- 8 cups beef stock (or water)
- 2 tablespoons olive oil
- 1 big onion , coarsely chopped
- 4 carrots , chopped
- 1 thumb ginger , sliced
- 4 Yukon gold potatoes , chopped
- 28 oz (800 g) tomato , diced
- 2 tablespoons tomato paste
- 3 bay leaves
- 1/4 head cabbage , chopped
- 2 teaspoons sugar
- 1 teaspoon coarse sea salt
- 1/2 teaspoon coarse black pepper
- Heavy cream sour cream, or plain Greek yogurt for garnish
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