My Oxtail & Shank Soup Ritual
Rinse your meat first—soak oxtail and beef shanks in a big bowl of water, dump it when it gets cloudy, and repeat until the water stays clear.
Fill a big pot with water. There’s no exact measurement—just trust your gut (and maybe your ancestors whispering in your ear).
Drop in the oxtail and shanks, then bring it all to a boil.
Skim off the scum that floats up.
Once boiling, toss in chopped onions, celery, peppercorns, fish sauce, beef bouillon, and salt. I never measure—just go by taste and intuition.
Lower the heat and let it simmer for 1.5 to 2 hours.
With about 40 minutes left, add potatoes, sweet potatoes, and carrots.
When the meat is tender, throw in cabbage and bok choy for the last 10 minutes.
Taste and adjust seasoning.
Time to eat! Nothing beats homemade comfort food.
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