This step makes or breaks the final broth.

Place the oxtail pieces in a large bowl and cover with cold water. Let them soak for at least 2 hours, changing the water every 30 minutes if you can.

What’s happening here:

Blood and impurities leach out

The broth becomes clearer

The flavor stays clean, not gamey

You’ll notice the water turning pinkish or cloudy. That’s normal. That’s what you want to remove.

Drain the soaked oxtail and transfer it to a large pot. Cover with fresh water and bring to a rolling boil.

Boil for 10–15 minutes.

During this time:

Foam and scum will rise to the surface

The smell may be strong (also normal)

Drain everything into a colander and rinse the oxtail thoroughly under running water. Scrub off any visible impurities.

Also rinse the pot. A clean pot matters.

Return the cleaned oxtail to the pot. Add:

Onion

Ginger

Scallions

Cover with plenty of fresh water — at least 2 inches above the bones.

Bring to a boil, then reduce to a gentle simmer.

Simmer uncovered for 4 to 5 hours, occasionally skimming any foam or excess fat from the surface.

Over time, you’ll notice:

The broth turning pale and milky

The meat becoming tender

The smell becoming rich and comforting

Add more hot water if needed to keep bones submerged.

After the long simmer, remove and discard:

Onion

Ginger

Scallions

Taste the broth. It will be flavorful but intentionally unseasoned.

If there’s too much fat on top, skim some off — but don’t remove all of it. That fat carries flavor and mouthfeel.

At this point, the meat should:

Pull away easily from the bone

Be soft but not mushy

This is where tradition shines.

Place a scoop of hot white rice into each bowl. Ladle the steaming oxtail soup over the rice, making sure each bowl gets meat and broth.

Top with:

Sliced scallions

Cracked black pepper

Serve with salt on the side so everyone can season to taste.