Oxtail Soup - Hong Kong Style Borscht

Trim and discard any excess fat attached to the oxtail pieces. Soak 1.2 lbs oxtails in cold water for 1 hour, changing the water a few times. Transfer the oxtail to a large pot of water, bring to a boil, and lower the heat to simmer for 15 minutes. Drain and rinse under cold water to remove the foam and scum. Set aside. Tip: Soaking and blanching the oxtail before cooking will remove any blood and impurities.

In a large heavy-bottom pot (you will need a 6.75 to 8 QT pot), heat 1 Tbsp extra virgin olive oil over medium-high heat and sear the surface of 1.2 lbs boneless beef chuck roast. Once seared, transfer to a plate and set aside. Tip: This step will enhance the savory flavor.

In the same pot, heat 1½ Tbsp extra virgin olive oil on medium heat and sauté 2 onions (sliced) and 7 ribs celery (chopped) until they are tender.
Add the seared chuck roast (or stew beef), 2–3 carrots (peeled and cut into ½-inch pieces), ¼ head green cabbage (chopped), 4 tomatoes (cut into wedges), 8 cups beef stock/broth, and 1 can tomato paste and bring it to a boil.
Add the oxtails. Once it boils, lower the heat and simmer for 20 minutes. With a fine-mesh sieve, skim off the scum and foam on the soup’s surface. This step can be tedious but it’s the key to a clean taste when you drink the soup.
Add Seasonings A: 2 bay leaves, 1 Tbsp dried basil, 1 tsp paprika, and freshly ground black pepper. Reduce the heat to medium low or low. Cover and simmer (not boiling) for at least 3–4 hours, or until meat comes off from oxtail bones and becomes tender.
Add 2 russet potatoes (peeled and cubed) and cook until tender, about 15 minutes.
Stir in Seasonings B: 3 Tbsp brown sugar, 2 Tbsp white wine vinegar, and 2 tsp Diamond Crystal kosher salt. Mix well. Ladle the soup into individual bowls. Enjoy!

After making the soup, refrigerate it for at least five hours or overnight. The fat will harden and float to the top, where you can skim it off with a spoon or skimmer. Another "hack" I saw online was to hold a stainless steel ladle filled with ice cubes over the soup to attract the grease. The ladle works like a magnet and you just keep wiping off solidified grease on the lade with paper towel.

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days or in the freezer for a month. Remove the potatoes as their texture changes when frozen.