Tail Soup with Noodles

Preparation time: 30 minutes

Cooking time: 2 hours

Total time: 2 hours and 30 minutes

Ingredients

1/2 pounds oxtails, cut into 2-inch thick chunks, patted dry with excess fat removed

1/2 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper

1/4 cup canola oil, divided

1 large yellow onion, finely chopped

10 large garlic cloves, peeled and smashed

1 tablespoon chopped anchovy fillets (about 6 fillets, drained)

9 cups water

3 tablespoons granulated sugar, divided

1/3 cup plus 1 tablespoon natural peanut butter, thoroughly stirred

1/4 cup fish sauce

2 tablespoons annatto oil or vegetable oil

16 ounces fresh wheat noodles, such as Lanzhou or udon noodles, or freshly made fettuccine

12 ounces baby bok choy (approximately 12), trimmed and halved lengthwise

1 small daikon radish, peeled and thinly sliced into half-moons

Instructions

Begin by seasoning the oxtails with 1/2 teaspoons of salt and the black pepper. In a large Dutch oven, heat 2 tablespoons of canola oil over medium-high heat. In two batches, add the oxtails to the pot and brown them for about 10 minutes for each batch. After browning, transfer the oxtails to a large plate and discard the drippings. Clean the Dutch oven by rinsing and wiping it dry.

Next, add the remaining 2 tablespoons of canola oil to the Dutch oven. Sauté the chopped onion for approximately 4 minutes until it becomes slightly tender. Incorporate the smashed garlic and chopped anchovies, and cook while stirring constantly until the mixture becomes fragrant, roughly 1 minute. Return the browned oxtails to the pot, adding 9 cups of water, 1 tablespoon of sugar, and the remaining teaspoon of salt. Bring the mixture to a simmer over high heat, then lower the heat very low, cover, and allow it to gently simmer until the oxtails are tender, which should take about 2 hours.

Once the oxtails are tender, strain the mixture through a fine mesh strainer into a heatproof bowl, setting the bowl aside while reserving the Dutch oven. Move the oxtails to another large bowl, discarding any solid remnants. Allow the oxtails to cool for 15 minutes, shred the meat, and set it aside, discarding the bones.

As the oxtails cool, skim any excess fat from the surface of the strained broth. Pour the broth back into the Dutch oven and bring it to a high boil. Stir in the peanut butter, fish sauce, annatto oil, and the remaining 2 tablespoons of sugar. Blend the mixture in a blender until it's smooth and creamy—about 20 seconds. Alternatively, use an immersion blender for convenience.

Return the blended broth to the Dutch oven over medium-high heat. Add the noodles, cooking while stirring occasionally until they are just tender, about 5 to 7 minutes. Remove the pot from heat and mix in the bok choy, daikon radish, and reserved oxtail meat. Cover the pot and let the vegetables cook in the hot broth until they are crisp-tender, taking around 5 minutes. Serve the dish hot and enjoy a delightful meal!