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Oxtail Soup

Oxtail soup is a traditional Korean soup. I grew up with it and now as an adult, I enjoy its warm and luxurious broth even more.

While my mother prepared it on the stove, simmering the meat for hours, I’ve simplified it using the slow cooker.


  • 2 lbs of oxtail
  • half an onion, quartered
  • 1 carrot
  • 1 celery stalk
  • 5 cloves of garlic, peeled
  • 1 finger of ginger, cut in half
  • scallion, minced for garnish


  • place all ingredients except the scallion into the slow cooker
  • generously cover with water
  • cook on low for 9 hours
  • remove meat onto a plate
  • strain broth and skim off fat
  • place meat and broth into pot and reheat until boiling
  • place piping hot broth into bowls, add oxtail, season for salt, and garnish with scallions


  • serve with a side of steamed rice
  • for easier eating, remove meat from the bone and shred

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