Oxtail Soup

This soup is light yet very flavorful. It can also be used as a base/broth for a number of different soups such as Miso/DuenJang JjiGae or Spicy beef broth with bean sprouts.

Ingredients:
1 package of oxtail (sold in local supermarkets or Asian markets) approx 2 lbs.
2 large onions cut into quarters
lots of water to make the soup
chopped scallions (set aside)
salt and pepper to taste

In a big stock pot, put the oxtails in and add cold water immersing the oxtails. Let the blood from the oxtails run out into the water (30 minutes) and then dump the water and fill again with cold water. After another 30 minutes, dump the water and add in new water completely immersing the oxtails (2/3 of the pot). Add the onions and on high heat, let boil for 15 minutes. Turn down heat to medium and continue boiling for another 15 minutes. Turn down heat to low-med and let slow boil for 2 to 3 hours. During boiling (especially the first boil) use a ladle to gather the oil that floats on top and dump it out. This helps to get rid of excess fat and unnecessary grease. You can store the soup in the fridge once it cools down. Reboil to heat. Before reboil, you can remove any hardened fatty bits.
Serve with rice and add scallions, salt and pepper to taste for the soup.