Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, oxtail soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Check Out Oxtail Soup On eBay. Fill Your Cart With Color Today! In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender.
Oxtail Soup is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Oxtail Soup is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have oxtail soup using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oxtail Soup:
- Take 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Make ready 1/3 cup all purpose flour
- Make ready 2 teaspoons dry mustard
- Take salt and pepper
- Make ready 1/4 cup vegetable oil
- Take 1 cup red wine
- Get 1 onion chopped
- Get 2 cloves garlic
- Prepare 1 tablespoon tomatoes paste
- Take 1 large can crushed tomatoes
- Get 3 carrots sliced 1/2 inch thick
- Take 3 ribs celery 1/2 inch thick
- Make ready 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Get 4 sprigs thyme
- Prepare 5 cups low sodium beef broth
- Get 1/4 cup fresh parsley
Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight. Remove and discard any fat that has solidified on top of the soup.
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.
It is a flavorful, tough cut, perfect for slow braising in stews or soups, well marbled with fat, and here's the best part, the bones have a ton of collagen, so good for making a gelatinous stock. Oxtail soup is served all over Hawaii. This hearty Oxtail Soup Recipe is thicker than a soup, but not quite a stew. Rich and full of veggies, you are going to love this flavor! Recipes like oxtail soup and other stew recipes are my favorite simply because the cleanup time is next to nothing when everything cooks in one pot!.
So that is going to wrap it up for this exceptional food oxtail soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
