Oxtail soup recipe
xtail Soup: From Bovine Butts to Belly Rubs (Soup Edition)
Oxtail soup recipe. The dish that warms your soul and makes your taste buds do the hokey pokey. But before you dive into this flavourful vat, let’s address the elephant in the room, or rather, the tail on the butcher’s counter. Yes, oxtail soup is made with, well, oxtails. Don’t be put off by their prehistoric appearance – these bony beauties are hiding a treasure trove of rich, fall-off-the-bone goodness.
Here’s how to turn these prehistoric-looking appendages into a meal that’ll have your family begging for seconds (or thirds, we won’t judge).
Ingredients:
- Oxtails (around 2-3 pounds), chopped into 1-1.5 inch pieces
- Vegetables (such as onions, carrots, celery, garlic)
- Cooking oil
- Flour
- Beef broth
- Tomato paste
- Herbs (such as thyme, bay leaves, parsley)
- Salt and pepper
- Optional ingredients: Red wine, dry sherry, Worcestershire sauce
Instructions:
Season and brown the oxtails: Pat the oxtails dry and season with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the oxtails in batches, working not to overcrowd the pot. This step adds depth of flavor to the soup.
Sauté the vegetables: Once browned, remove the oxtails from the pot and set aside. Add chopped onions, carrots, and celery to the pot and sauté until softened.
Make the roux (optional): For a thicker soup, you can create a roux by adding flour to the pot with the vegetables and cook until golden brown. This will help thicken the soup as it simmers.
Deglaze the pan (optional): If using red wine or sherry, pour it into the pot and scrape up any browned bits from the bottom. This deglazing step adds extra flavor.
Add remaining ingredients: Add the browned oxtails, tomato paste, beef broth, herbs, and any other desired ingredients like Worcestershire sauce. Season with salt and pepper.
Simmer: Bring the soup to a boil, then reduce heat to low, cover the pot, and simmer for several hours, until the oxtails are very tender and falling off the bone. This can take 2-3 hours or longer, depending on the cooking method (stovetop, slow cooker, pressure cooker).
Serve: Once the oxtails are tender, remove the bay leaves and adjust seasonings to taste. Serve the soup hot with crusty bread or rice.
Tips:
- You can add other vegetables to the soup, such as potatoes, corn, or green beans.
- If the soup seems too fatty, you can skim off some of the fat from the surface after simmering.
- For a richer flavor, you can use bone marrow bones instead of, or in addition to, beef broth.
- Leftover oxtail soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
There are many variations of oxtail soup recipes available online, so you can find one that suits your taste. Enjoy this rich and flavorful soup!