- In a large saucepot, bring water and oxtail to a boil.
- Skim foam as it rises to the surface.
- Lower heat and add garlic; cover and simmer for 2 hours.
- Add daikon and simmer for 1 more hour or until meat is tender.
- Remove meat from bones.
- Remove daikon from broth, slice into bite-size pieces.
- In a large bowl, combine remaining ingredients.
- Add meat and daikon; cover and refrigerate.
- Chill broth in refrigerator overnight; remove and discard fat.
- Add meat mixture and bring to a boil; lower heat and simmer for 10 minutes.
- Season to taste with salt and pepper.
Makes 6 servings.
Note: For a clear broth, rinse and drain oxtail pieces before cooking until water is clear.