Oxtail Noodle Soup — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Active Time:

50 mins

Total Time:

3 hrs 10 mins

Yield:

6 servings

Taking inspiration from kare-kare, a famous Filipino beef stew with a savory peanut sauce, this noodle soup features oxtails and a silky broth made from the rich oxtail cooking liquid, peanut butter, fish sauce, and anchovies to enhance the umami.

During the low-and-slow cooking process, the oxtail pieces relax and become fall-apart tender, while fresh radish and bok choy slightly retain their structure for a well-rounded bite. In the traditional recipe, the starch from ground rice is used as a thickening agent. Here, the slippery store-bought noodles replace the rice and pull double duty by releasing their starch into the broth to quickly thicken the soup a touch before serving and also round out this dish to a more complete and satisfying meal.

Frequently asked questions

What is oxtail?

Oxtail is the tailbone meat from cows. Oxtail meat is found in both male and female cows and is known for adding a succulent richness to dishes due to the amount of gelatin in the cut.

Where can I buy oxtails?

Check the meat section at an Asian or Mexican grocery store or with your specialty butcher. Some major supermarkets like Sam’s Club also have oxtails readily available. You can also order oxtails from several online retailers, such as Wild Fork Foods and Vincent’s Meat Market, and have them delivered directly to your door.

Notes from the Food & Wine Test Kitchen

For this recipe, you’ll want to carefully monitor your heat level when cooking your oxtails to keep them at a simmer and not a boil. If necessary, reposition your Dutch oven over the burner to regulate the heat.

Suggested pairing

Our wine editor suggests a berry-bright sparkling rosé such as NV Lini 910 Lambrusca Rosé.

Make ahead

Store strained cooking liquid in an airtight container in the refrigerator for up to 4 days. Discard any additional fat before using. Store shredded oxtail meat in an airtight container covered with some of the strained cooking liquid. Chill in the refrigerator for up to 4 days.

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Ingredients

3 1/2 pounds oxtails, cut into 2-inch-thick pieces, patted dry and excess fat trimmed
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/4 cup canola oil, divided
1 large yellow onion, chopped
10 large garlic cloves, peeled and smashed
1 tablespoon chopped drained anchovy fillets (about 6 fillets)
9 cups water
3 tablespoons granulated sugar, divided
1/3 cup plus 1 tablespoon natural peanut butter, well stirred
1/4 cup fish sauce
2 tablespoons annatto oil or vegetable oil
16 ounces fresh wheat noodles, such as Lanzhou or udon noodles, or fresh fettuccine
12 ounces baby bok choy (about 12), trimmed and halved lengthwise
1 small daikon radish, peeled and thinly sliced into half-moons

Directions

Sprinkle oxtails with 1 1/2 teaspoons salt and pepper. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtails; cook until browned, about 10 minutes per batch. Transfer to a large plate. Discard drippings; rinse Dutch oven, and wipe clean.
Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Return oxtails to Dutch oven, and add 9 cups water, 1 tablespoon sugar, and remaining 1 teaspoon salt. Bring to a simmer over high. Reduce heat to very low; cover and simmer until oxtails are tender, about 2 hours.
Pour oxtail mixture through a fine wire-mesh strainer into a large heatproof bowl. Set bowl aside; reserve Dutch oven. Transfer oxtails to a second large bowl; discard remaining solids. Let oxtails cool 15 minutes. Shred and set meat aside; discard bones.
While oxtails cool, skim fat from surface of strained cooking liquid. Pour liquid into Dutch oven, and bring to a boil over high. Add peanut butter, fish sauce, annatto oil, and remaining 2 tablespoons sugar. Transfer mixture to a blender; process mixture until it reaches a creamy consistency, about 20 seconds. (Alternatively, blend mixture in pot using an immersion blender.)
Return blended broth to Dutch oven over medium-high. Add noodles, and cook, stirring occasionally, until noodles are just tender, 5 to 7 minutes. Remove from heat. Stir in bok choy, daikon, and reserved oxtail meat. Cover and let vegetables cook in hot broth until crisp-tender, about 5 minutes. Serve hot.