How to cook Ox Tail หางวัว
Braise until the meat falls off the bone — rich, collagen-packed broth.
Steps
- Blanch the oxtail 5 minutes; rinse off the scum.
- Brown well, then sauté onion and tomato.
- Cover with water and simmer low 3–4 hours (pressure cooker 45–60 minutes).
- Cool it and lift off the set fat from the top.
- Reheat, season and serve.
Tip: Oxtail is fatty – make it a day ahead and lift off the set fat for a clean, non-greasy soup. It's ready when the meat falls off the bone.