Hearty Shanghainese Oxtail Luosongtang by Girlfromcalifornia

Ingredients

• 2 lb oxtail, cut into pieces
• 2 tbsp vegetable oil
• 1 yellow onion, diced
• 2 carrots, peeled and sliced into rounds
• 3 potatoes, peeled and cubed
• 1/2 head green cabbage, chopped
• 4 large tomatoes, chopped
• 3 tbsp tomato paste
• 8 cup beef stock or water
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Blanch the oxtail in boiling water for 5 minutes, then drain and rinse clean.
2. In a large pot, heat oil over medium heat and sauté onions until translucent, about 5 minutes.
3. Add tomato paste and chopped tomatoes, cooking for 5 minutes until tomatoes soften and release juices.
4. Add the blanched oxtail, beef stock, and bay leaves; bring to a boil, then reduce heat to low and simmer covered for 2 hours.
5. Add carrots and potatoes to the pot, simmering for another 30 minutes until vegetables are tender.
6. Stir in the chopped cabbage and cook for 10-15 minutes until soft; season with salt and pepper before serving.