Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, oxtail soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Oxtail Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Oxtail Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
Check Out Oxtail Soup On eBay. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water.
To get started with this recipe, we have to first prepare a few components. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oxtail Soup:
- Get 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Get 1/3 cup all purpose flour
- Prepare 2 teaspoons dry mustard
- Take salt and pepper
- Prepare 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Make ready 1 onion chopped
- Get 2 cloves garlic
- Take 1 tablespoon tomatoes paste
- Take 1 large can crushed tomatoes
- Get 3 carrots sliced 1/2 inch thick
- Get 3 ribs celery 1/2 inch thick
- Get 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Prepare 4 sprigs thyme
- Take 5 cups low sodium beef broth
- Get 1/4 cup fresh parsley
Now it's poor man's soup because of what oxtails now cost. Anyway I think this soup should never be made without parsnips first & foremost. I usually use whole peeled tomatoes & squeeze them into the soup. Discard the bones and transfer the meat to a bowl.
Steps to make Oxtail Soup:
- Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
Sieve the liquid into another bowl, then cover and chill overnight. Remove and discard any fat that has solidified on top of the soup. Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals.
So that’s going to wrap it up for this exceptional food oxtail soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
