Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, oxtail soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro. How to Store and Freeze Oxtail Soup. Forget canned soup - this homemade oxtail soup has great taste.
Oxtail Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Oxtail Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oxtail Soup:
- Make ready 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Get 1/3 cup all purpose flour
- Make ready 2 teaspoons dry mustard
- Get salt and pepper
- Get 1/4 cup vegetable oil
- Get 1 cup red wine
- Get 1 onion chopped
- Make ready 2 cloves garlic
- Get 1 tablespoon tomatoes paste
- Prepare 1 large can crushed tomatoes
- Get 3 carrots sliced 1/2 inch thick
- Take 3 ribs celery 1/2 inch thick
- Get 2 leeks trimmed 1/2 inch thick
- Take 2 Bay leaves
- Get 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Take 1/4 cup fresh parsley
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. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer.
Instructions 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.
Oxtail Soup II. this link is to an external site that may or may not meet accessibility guidelines. Oxtail soup is a traditional Korean soup made with oxtails. It also goes by the name Kkori Gomtang. It's the perfect meal on a cold night! Oxtail Soup is a clear broth soup dish that makes use of oxtail as the main ingredient.
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