Instructions: Put oxtail in cold water for 1 to 2 hours to remove extra blood. Rinse well.

In a large pot, put oxtail and garlic cloves with enough water (at least 5 to 8 times of tail) and bring to boil. (In addition to garlics, you can also put small amount of sliced ginger root and one whole onion, to remove greasy smell. But these are not strictly required).

While the pot is boiling, remove bubbles and other dark stuffs on the boiling surface. Repeat 2 to 3 times until water looks clean. Watch when it begins to boil and open the lid; or you will mess up the stovetop.

Reduce heat and simmer 3 to 5 hours, or until the color of the soup is a bit milky. Turn off heat and remove floating fat carefully. (Most people dont like greasy taste of that fat!)

When you serve, put relevant amount of tail meat and soup in a large soup bowl. Add 1 tablespoon chopped fresh green onion in the soup bowl. Use salt and gound black pepper to taste. Serve with steamed rice. Enjoy!

This recipe yields 4 servings.

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