- In a large bowl of water, soak the oxtail for about an hour to remove some of the blood from within. Replace the water about every 20 minutes.
- Trim off any excess fat from the oxtail tail before transferring them over to a large pot and covering them with water. Bring the water to a boil, skimming off any scum that rises. When the water has reached a boil, drain the water and rinse the oxtails.
- Return the oxtails to a clean large pot and pour in about 4 to 5 cups of water. Bring the water to a boil, once again removing any of the impurities that rise to the top.
- When the water begins to boil, reduce to a simmer and continue to cook for about 3 to 4 hours or until the oxtails have become fork tender. Top up the water as required.
- When the meat has become tender, remove the oxtails from the broth and set aside. Strain the broth to remove any large pieces before allowing to cool and then pouring in to a large enough container. Place the broth in to a fridge to cool down and allow the fat to coagulate. Store the oxtails in a similar way until the soup has set.
- When the fat layer has separated and solidified, remove the container from the fridge and use a spoon to remove the fat layer.
- Spoon the remaining broth in to a pot over a medium heat to re-heat. When the broth has fully melted, add in the peppercorns, salt, garlic and oxtails and bring the soup up to a boil before reducing to a simmer for 20 minutes.
- Remove the pot from the heat and spoon a serving size of the soup in to a bowl. Serve this dish alongside some sliced spring onions and more salt to taste!