Nilaga: Oxtail Soup with Potatoes and Vegetables
Recipe type: Main, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
This soup is good enough and hearty enough for a main meal but the broth is also flavorful enough for a starter soup with any meal.
  • 2-3 lbs Oxtails, cut into 1-2 inch slices
  • 4 cloves Garlic, peeled and left whole
  • 1 large Onion, sliced
  • 2 inch fresh Ginger, peeled and sliced
  • 4 small Potatoes, quartered
  • 1 Bok Choy, cut into serving pieces
  • 3 Tablespoons Patis (fish sauce)
  • 1 teaspoon Szechuan Peppercorns
  • Salt, to taste
  • 10 cups Water
  • 1 Tablespoon Oil
  1. Heat up oil and quickly sear the oxtail slices. Remove them from the pot and set aside.
  2. Into the remaining oil in the pot, add the garlic, onions and ginger and stirfry for a few minutes until fragrant.
  3. Add the fish sauce and the oxtails and stir a few times.
  4. Add the water, cover and let it come to a boil. Once it been boiling for 10 minutes, lower the heat to a simmer and let it cook for 1.5 to 2 hours or until the oxtails are falling off the bone tender.
  5. Once the meat is tender, adjust the seasoning, adding more salt if necessary.
  6. Add the potatoes and let them cook for ten minutes.
  7. Add the vegetables, Bok Choy in this case, and let it cook only until it turns bright green and wilted but still has plenty of crispness. Don't overcook.
  8. Turn off the heat, and serve.
You can use any vegetables you want in this soup. Some suggestions: Cabbage Carrots Celery Green Peppers Green Beans Turnip Roots or any green, leafy vegetables (turnip and mustard greens work well too) You can also use other cuts of beef instead if oxtails is not your thing. I have used beef shortribs for this recipe and traditionally beef shanks is used for Nilaga. The main thing when making this soup is to use meat on the bone. All the good beefy flavor comes from the bones.
Recipe by Cooked From the Heart at