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A bowl of Asian-Inspired Oxtail Soup with Rice, featuring tender braised oxtail in a rich, aromatic broth with jasmine rice, pickled carrots, fresh cilantro, green onions, and sesame seeds, served in a white bowl.
4 hours 45 minutes Medium

Asian-Inspired Oxtail Soup with Rice

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Rich, aromatic, and deeply satisfying, this Asian-Inspired Oxtail Soup with Rice perfectly balances umami, spice, and warmth. Made by slow-braising oxtail in a fragrant broth of soy sauce, fish sauce, Worcestershire sauce, and warming spices, this dish layers complex flavors that meld together beautifully. Each bowl is finished with fluffy jasmine rice, bright pickled carrots, and fresh herbs, creating an exciting explosion of tastes and textures.


Why You’ll Love This Recipe

  • Incredibly Rich & Flavorful Broth – A long, slow simmer draws out deep umami flavors from the oxtail while aromatic spices add warmth and complexity.
  • Perfectly Tender Oxtail – Slow cooking transforms the meat until it’s fall-apart tender and deeply infused with flavor.
  • Balanced with Bright & Tangy Elements – Zesty pickled carrots cut through the richness, adding a fresh, vibrant contrast.
  • Great for Meal Prep – The flavors deepen overnight, making this soup even better the next day.

While oxtail soup appears in many cuisines, this version celebrates Asian flavors. The rich broth builds on beef stock and is deepened with umami-packed soy sauce, fish sauce, and Worcestershire sauce. Cinnamon, star anise, and cloves weave in fragrant warmth, while onions, garlic, and ginger create an aromatic foundation. A touch of brown sugar rounds out the flavors, and black peppercorns, bay leaves, and rice vinegar bring depth and brightness to every spoonful.

The pickled carrots aren’t just a garnish—they’re crucial to the dish, cutting through the richness with their bright, tangy crunch. Serve over fluffy jasmine rice, which soaks up the incredible broth, making each bite both comforting and complex.

Step-by-Step Guide to the Best Oxtail Soup

1. Sear the Oxtail for Maximum Flavor

Don’t skip browning the oxtail—this crucial step creates a rich, caramelized crust that adds incredible depth to your broth. This foundation builds the soup’s complex flavor profile.

2. Toast the Aromatics

Sautéing onions, garlic, and ginger, followed by cinnamon, star anise, cloves, and black peppercorns, releases their essential oils and deepens their flavors. This simple step transforms the final broth.

3. Slow Simmer for 4 Hours

Gently simmer the broth for at least 4 hours, allowing the oxtail’s collagen to break down into gelatin, creating a silky, rich texture. Regularly skim off impurities from the surface for a cleaner broth.

4. Shred the Oxtail & Strain the Broth

When the meat becomes fork-tender, remove the oxtail, shred it, and return it to the pot for a final simmer. Strain the broth to remove the aromatics and spices, resulting in a smooth, deeply flavorful base.

5. Assemble & Garnish

Ladle the hot soup over fluffy jasmine rice and garnish with pickled carrots, green onions, cilantro, sesame seeds, and fresh lime wedges for bright, contrasting flavors.


Tips for the Best Oxtail Soup

  • Skim the Broth Frequently – Regular skimming ensures a cleaner, clearer broth.
  • Let the Pickled Carrots Sit Longer – The longer they marinate, the more complex and tangy they become.
  • Make It a Day Ahead – Like many soups, the flavors meld and intensify overnight.

This Asian-Inspired Oxtail Soup with Rice is the ultimate slow-cooked comfort dish—deeply rich, soul-warming, and packed with layers of umami goodness. The tender shredded oxtail, swimming in aromatic broth alongside crisp pickled carrots, creates an unforgettable dining experience. Whether you’re preparing it for a special gathering or a quiet evening at home, this soup will elevate your cooking game to new heights.

Serve it piping hot with lime wedges on the side and fresh herbs for a perfectly balanced bowl.

Asian-Inspired Oxtail Soup with Rice

Recipe by Kyle Taylor
5.0 from 2 votes
Cuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 

15

minutes
Total time

4

hours 

45

minutes

Asian-Inspired Oxtail Soup with Rice is a slow-braised dish featuring fall-apart tender oxtail in a deeply flavorful, spice-infused broth. Served over jasmine rice with pickled carrots, fresh herbs, and a squeeze of lime, it’s the perfect balance of rich, aromatic, and refreshing.

Ingredients

  • For the Oxtail Broth
  • 3 pounds oxtail

  • 8 cups beef broth

  • 2 large onions, halved

  • 6 cloves of garlic, smashed

  • 1 piece of (1 inch) ginger

  • 1 whole cinnamon stick

  • 2 whole star anise

  • 2 whole cloves

  • 2 bay leaves

  • 1 tablespoon black peppercorns

  • 1/2 cup soy sauce

  • 2 tablespoons fish sauce

  • 1 tablespoon Worcestershire sauce

  • 1/4 cup brown sugar

  • 2 tablespoons rice vinegar

  • For the Pickled Carrots
  • 1 large carrot, julienned

  • 1/2 cup rice vinegar

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • For the Soup
  • 2 cups cooked jasmine rice

  • pickled carrots, sliced

  • 2 green onions, thinly sliced

  • 1/4 cup fresh cilantro leaves

  • sesame seeds

  • lime wedges

Directions

  • Sear the Oxtail:
    Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the oxtail with salt and ground black pepper and sear on all sides until deeply browned, 7-8 minutes total. This builds depth in the broth. Remove and set aside.
  • Build the Broth:
    Add the onions, garlic, and ginger to the same pot. Sauté for 2-3 minutes. Add the cinnamon, star anise, cloves, bay leaves, and black peppercorns. Toast for 1 minute to release their aroma. Pour in the beef broth, soy sauce, fish sauce, brown sugar, and rice vinegar. Stir to combine. Return the oxtail to the pot. Bring to a simmer, cover, and let it braise for 4 hours until the oxtail is fall-apart tender.
  • Pickle the Carrots:
    Whisk together the rice vinegar, sugar, and salt until dissolved. Add the julienned carrots and let sit while the oxtail simmers (at least 30 minutes).
  • Strain and Shred the Oxtail:
    Remove the oxtail from the broth. Skim any impurities off the top of the broth and strain it to remove the solids. Using two forks or your hands, shred the meat, discarding the bones. Return the shredded oxtail to the strained broth and keep warm.
  • Assemble and Serve:
    Place a mound of jasmine rice in the center of a bowl. Arrange braised oxtail around the rice. Ladle the rich, aromatic broth over everything. Garnish with pickled carrots, green onions, fresh cilantro, sesame seeds, and a squeeze of lime.

Notes

  • Perfect Jasmine Rice: Rinse the rice thoroughly until the water runs clear to remove excess starch. Cook using a 1:1.25 ratio of rice to water for fluffy, separate grains. Let it rest for 5 minutes after cooking before fluffing with a fork.
  • Storing Pickled Carrots: Keep the pickled carrots in an airtight container in the refrigerator. They will develop more flavor over time and stay fresh for up to two weeks.

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