1 lb 6oz oxtail, cut into 2 in pieces
3 small oions,quartered
4 oz leeks,roughly chopped
5 oz chinese white radish,peeled and diced
4 oz fresh root ginger,sliced
10 garlic cloves,peeled
salt and ground black pepper
4 oz spring onions(scallions),finely shredded,to garnish
1. Soak the oxtail in plenty of cold water for 2 hours. Drain and repeat this process four or five times to remove the blood from the meat. Drain the meat and trim off any fat.
2. Bring 1/4 cups water to the boil in a large pan. Add the oxtail,onions,leeks,radish.ginger and garlic, then bring back to the boil. Reduce the heat,cover and simmer gently for about 5 hours without stirring. Top up the water, if necessary. the soup should turn milky white in colour.
3. Strain the soup into a large serving bowl and add the pieces of oxtail. Discard vegetables. Season with salt and pepper,then garnish with spring onions and serve.