Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, oxtail soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Oxtail Soup is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Oxtail Soup is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Oxtail Soup:
- Make ready 4 pounds oxtails cut into 1inch thick pieces
- Take 1/2 teaspoon red wine vinegar
- Get 1/3 cup all purpose flour
- Make ready 2 teaspoons dry mustard
- Prepare salt and pepper
- Prepare 1/4 cup vegetable oil
- Get 1 cup red wine
- Get 1 onion chopped
- Prepare 2 cloves garlic
- Make ready 1 tablespoon tomatoes paste
- Make ready 1 large can crushed tomatoes
- Take 3 carrots sliced 1/2 inch thick
- Get 3 ribs celery 1/2 inch thick
- Make ready 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Make ready 4 sprigs thyme
- Prepare 5 cups low sodium beef broth
- Get 1/4 cup fresh parsley
Oxtail soup is also called poor man's soup. In the old days because it was made from whatever you had available. 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.
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.
I usually use whole peeled tomatoes & squeeze them into 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. Rich and full of veggies, you are going to love this flavor!
So that’s going to wrap this up for this special food oxtail soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
