Lanzhou-Style Oxtail Soup

Lanzhou-Style Oxtail Soup

Ingredients for 4 portions:
  • 2 quarts Beef Stock (if store bought use reduced sodium or unsalted only)
  • 2 oz. Celery large dice
  • 4oz. Yellow Onion large dice
  • ½ oz. Fresh Garlic peeled and crushed
  • ½ oz. Fresh Ginger peeled and crushed
  • ½ cup mirin (sweet rice wine)
  • 1 Tblsp. Knorr Chicken Base Powder
  • 4 pounds Beef Oxtail
  • 2 Bay Leaves
  • 1 Star Anise Pods
  • 1 Cinnamon sticks
  • Peel of 1 orange
  • 1 tsp. Black peppercorns
  • 1 cup Green Onion sliced
  • Tightly packed ½ cup Cilantro chopped
  • 4 oz. Daikon Radish shaved into ribbons with a vegetable peeler
  • 1 pound Fresh Asian Noodles (Pan Mee noodles or Ramen Noodles work great if you can’t find hand pulled)
  • 2 Tblsp. Canola or vegetable oil
  • 4 Tblsp. Chinese Hot Red Chili oil
  • Kosher salt and ground black pepper to taste


Dry the outside of the meats before cooking. Preheat oven to 300°F. In a heavy bottomed oven safe pot with a tight fitting lid add the canola oil to coat the bottom and place over medium-high heat.

As soon as the oil has started to smoke turn down the heat a little season the meats with salt and ground pepper and sear in the pan.

Brown well on all sides.

Once all of the meat is browned remove from the pan and set aside. Add the celery and onion to the pot and cook until soft.

Add the garlic, ginger, black peppercorns, bay leaf, cinnamon stick, and star anise, turn the heat back up to medium-high, and cook until very fragrant but not quite long enough to get more browned.

Add the mirin at this point and bring to a rapid boil. Place the meats back in the pot, add the beef stock, then cover with the lid.

Place pot in the oven and allow to braise for 3 hours, checking after 2 and a half. You want the meat to be fork tender.

While the meat is braising prepare the rest of the ingredients.

Bring a large pot of lightly salted water to a boil once the meat is done. Remove the cooked meats from the braising pan with tongs and set aside or keep hot in a low heat oven.

Strain the braising liquid into a fresh pot, add the orange peel and bring back to a low simmer. Taste for seasoning and adjust salt as needed.

Keep in mind that the noodles will need a fair amount of salt so the broth should taste slightly over salted or the whole dish will taste completely bland once the noodles are added.


Drop the noodles in the boiling water until cooked and heated through. With fresh noodles this should only take one minute or less, depending on your preference. Divide the noodles and oxtail among 4 large bowls.

Top this all with the shaved daikon radish and ladle over the broth.