The Ingredients:

  • 2-3 pounds Oxtail
  • 2-3 Onions
  • 3-4 Tomatoes
  • 3-4 Carrots
  • 4–5 Red Potatoes
  • 1 Cabbage
  • Small Piece of Ginger
  • Salt
  • Big Pot of Water

Special Notes:

  • While enjoying this soup, I always add a little bit of white pepper powder. I always save the oxtails for last and dip them into Maggi Seasoning Sauce!
  • The longer you boil this soup, the more tender the meat becomes, they will fall off the bone.
  • The Cabbage helps soak up the oil from the soup. Some people like the cabbage cooked soft, some people like it less cooked with more of a texture. If you like it cooked soft, you should add all the cabbage into soup and leave it in there, of course this depends on how much space is in the pot. If you like it with more texture, add cabbage in the soup a few minutes before you enjoy it!


  • Heat up the big pot you will be using for the soup
  • Once pot is heated, drizzle some olive oil
  • Put in the Oxtail, add salt and stir
  • No need to fully cook the oxtails, just brown them
  • After the oxtails are browned, add water for soup, I usually fill up the pot to about ¾ full, this leaves room for the vegetables

  • While the water is heating, clean (peel as required) and chop up the ginger, onions, tomatoes, carrots and red potatoes
  • Once the water boils, start adding the vegetables by adding the ginger, potatoes and carrots first. Start by adding the vegetables that take longer to boil first. (You may run out of room in the pot, I usually save the tomatoes and onions for last and add them as I go since the soup will evaporate.)


  • Place chopsticks at the end of each side on the pot cover to hold up the cover, this way liquid doesn’t simmer out of the pot.
  • Simmer for 3-4 hours (During the boil, you can always stir it and take the fat off the top layer with an Oil Scooper)

  • When the soup is about ready, start cleaning and getting the Cabbage ready. You may peel off the cabbage or chop.
  • Add some Cabbage into soup.
  • Taste, add salt

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