Korean Style Oxtail Soup



Oxtail soup was my growing-up superfood. Whenever I get sick my mom used to make it mixed with other beef bones. I recently found out that bone broth contains a variety of valuable nutrients that your body can easily absorb and use. So it’s not only about sipping on a warm cup of broth for soothing, but it really does have benefits for your body.

Do you know that neurological disorders like ADHD, autism, and learning disabilities are often caused by many allergies and autoimmune disorders? Bone soup is not only good for digestion, it also contains profound immune-optimizing components that it can help to treat for autoimmune diseases.

I happened to read an article in the beginning of this year from Dr. Daniel at Washington Post, “We have science that supports the use of cartilage, gelatin, and other components found in homemade bone broth to prevent and sometimes even reverse osteoarthritis, osteoporosis, digestive distress, autoimmune disorders, and even cancer.”

Wow!! You’d better go out and get some bones today.

Oxtail Soup

3 pounds beef oxtail
1.5 pounds beef marrow bone
10 cloves garlic
2-3 pieces ginger, sliced
1 bunch green onions
pink salt, pepper


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I found organic grass-fed oxtails and beef marrow bones. You can use any kind of bones, either knuckle bones, marrow bones or other beef bones, but try to get organic grass-fed so that you don’t mess up your soup with antibiotics and hormones.


The first step of making bone soup is soaking the bone in the cold water for about 5 hours. This procedure is very important to remove all the smell. Change water frequently so that all the blood can get removed as well.


Rinse well. Put some garlic and ginger with beef bones and oxtail in a large pot (6 qt.). Bring to boil about 20 minutes. Turn off the heat, take the bones and oxtails. Discard the water and rinse the bones and oxtails in clod water well to remove all the excess fat.


Also remove the fat on oxtails as much as possible. I usually use scissors to get rid of the fat.


In a large pot (6 qt.) with cold water (20-24 cups), put washed bones and oxtails back and bring to a boil. In order to get  good broth, boil over very high heat for 30-40 minutes in the beginning, then reduce to medium heat and simmer for 1 hour. Take out the foam often.


When the soup looks like milk and the meat is soft, turn the heat higher, then the fat comes together in the middle.


Scoop out the fat.


Garnish with chopped green onions. Season with salt and pepper as you desire.

Are you ready to dig in? Yum!!

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