Oxtail Soup

INTRODUCTION

Oxtail soup is a hearty, comforting dish that warms you right up. This recipe uses oxtails, which are the tails of cows. They are rich in flavor and become very tender when cooked. The soup is full of healthy vegetables, rich broth, and spices, making it a favorite for many families.

This delightful meal is perfect for cold days or when you just need some comfort food. Let’s explore how to make a delicious oxtail soup that will surely become a hit in your home.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this oxtail soup recipe. First, it is full of flavor. The oxtails bring a meaty taste that combines perfectly with the vegetables and spices. Second, it is filling. A bowl of this soup can satisfy your hunger and warm your heart.

Another great reason is that it is easy to make. You follow a few simple steps and let the ingredients do their magic. It takes some time to cook, but most of it is hands-free, allowing you to enjoy time with family or do other tasks.

Lastly, this soup is good for you. With fresh vegetables and a rich broth, it is packed with nutrients that can help you feel your best. Prepare this recipe, and you will see just how enjoyable and rewarding it can be!

HOW TO MAKE OXTAIL SOUP

Making oxtail soup is straightforward if you follow the steps below. Here, we will guide you from the beginning to the end of the cooking process.

EQUIPMENT NEEDED

To make oxtail soup, you will need a few kitchen tools:

1. A medium pot or Dutch oven
2. A wooden spoon for stirring
3. A sharp knife and cutting board
4. A measuring cup and spoons
5. A ladle for serving

With these tools in hand, you are ready to start cooking!

Ingredients You’ll Need:

• 3 pounds oxtails (chopped)
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup oil
• 1 small onion (chopped)
• 2 large carrots (chopped)
• 1 stalk celery (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon flour
• 2 tablespoons tomato paste
• 1/2 cup red wine (or more beef broth)
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/4 cup fresh parsley
• 1 star anise
• 8 cups beef broth

STEP-BY-STEP INSTRUCTIONS

1. Season the Oxtails: Start by seasoning the oxtails with salt and pepper on all sides. Set them aside for a moment while you prepare the other ingredients.
2. Sear the Oxtails: In a medium pot, heat the oil over medium-high heat. Once hot, add the oxtails to the pot. Sear them on all sides until they are nicely browned. This step builds a lot of flavors, so take your time. After browning, remove the oxtails from the pot and set them aside.
3. Cook the Vegetables: Next, add the chopped onion, carrots, celery, and minced garlic to the pot. Cook these vegetables until they are tender. Stir occasionally to ensure they cook evenly.
4. Add Flour and Tomato Paste: Once the vegetables are tender, sprinkle the flour into the pot. Stir it until it is well mixed and cooked until it becomes golden brown in color. Then, immediately add the tomato paste. Quickly combine everything together.
5. Deglaze the Pan with Wine: Pour the red wine into the pot. Use your wooden spoon to scrape the bottom of the pot. This helps to lift the flavorful bits stuck to the bottom.
6. Add Herbs and Spices: Now add the bay leaves, thyme, parsley, and star anise to the pot. Stir everything together and let it cook for 1-2 minutes.
7. Pour in the Broth: Carefully pour in the beef broth, making sure to combine it well with all the other ingredients.
8. Cook the Oxtails: Return the browned oxtails to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about two hours, or until the meat is tender and falls off the bone easily.
9. Finish the Soup: After cooking, remove the bones and discard them. Shred the meat with a fork and return it to the soup. Mix it well and let it sit for a few moments before serving.

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HOW TO SERVE OXTAIL SOUP

When your oxtail soup is ready, serve it hot. Ladle the soup into bowls. You can add a sprinkle of fresh parsley on top for a nice touch.

For a complete meal, consider serving it with crusty bread or over cooked rice for extra filling. This makes the meal even more satisfying.

STORAGE & FREEZING: OXTAIL SOUP

If you have leftover soup, you can store it in an airtight container in the refrigerator for about 3-4 days.

If you want to keep it longer, freezing is a great option. Let the soup cool completely, then transfer it to freezer-safe containers. It can last for up to 3 months in the freezer. To reheat, simply thaw it in the refrigerator overnight and warm it on the stove.

SERVING SUGGESTIONS

You might want to serve side dishes with your oxtail soup. Here are a few ideas:

1. Crusty Bread: A warm loaf of crusty bread is perfect for dipping.
2. Salad: A light salad can balance the rich soup.
3. Rice: Serve the soup over a bed of fluffy rice for a heartier meal.
4. Cornbread: A slice of cornbread adds a nice touch and pairs well with the soup.

VARIATIONS

There are many ways to change up the oxtail soup recipe. If you want a different taste, you can try:

1. Spicy Version: Add some red pepper flakes or fresh chili peppers for a kick.
2. Vegetable Mix: Include other vegetables like potatoes, peas, or corn to change the texture.
3. Asian Twist: Add soy sauce and ginger for a different flavor profile.
4. Herbs Change: Experiment with different herbs like rosemary or sage for unique tastes.

FAQs

1. Can I use beef instead of oxtails?
Yes, you can use other cuts of beef for a different taste. Just adjust the cooking time as needed.

2. How do I know when the oxtails are done?
The oxtails are done when the meat is very tender and falls off the bone.

3. Is oxtail soup healthy?
Yes, oxtail soup can be healthy, filled with nutrients from the broth and vegetables.

4. Can I use a slow cooker for this recipe?
Yes, you can prepare this soup in a slow cooker. Just follow the same steps and let it cook on low for 6-8 hours.

MAKE-AHEAD TIPS FOR OXTAIL SOUP

Making oxtail soup ahead of time can save you precious minutes on a busy day.

1. Prep Ingredients: Chop the vegetables and season the oxtails the night before. Keep them in the refrigerator until you are ready to cook.
2. Cook in Advance: You can cook the soup a day or two before serving. Reheat it gently on the stove and let the flavors develop even more.

With these tips, your oxtail soup can be a great recipe to enjoy any day of the week. You will love this warm, delicious dish that brings comfort and joy to your table. Enjoy every bite!

Oxtail Soup

A hearty and comforting oxtail soup packed with rich flavors and healthy vegetables, perfect for cold days.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pounds oxtails, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup oil for searing
• 1 small onion, chopped
• 2 large carrots, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon flour
• 2 tablespoons tomato paste
• 1/2 cup red wine or more beef broth
• 3 sprigs fresh thyme
• 1/4 cup fresh parsley for garnish
• 1 star anise
• 8 cups beef broth

Method

 

Cooking Steps

1. Season the oxtails with salt and pepper on all sides. Set aside.
2. In a medium pot, heat the oil over medium-high heat. Add the oxtails and sear them on all sides until nicely browned, then set aside.
3. Add the chopped onion, carrots, celery, and minced garlic to the pot, and cook until tender, stirring occasionally.
4. Sprinkle the flour into the pot, mixing it until golden brown, then add the tomato paste and combine.
5. Pour in the red wine, scraping the bottom of the pot to lift flavorful bits.
6. Add bay leaves, thyme, parsley, and star anise, and let cook for 1-2 minutes.
7. Pour in the beef broth and combine well.
8. Return the browned oxtails to the pot, bring to a boil, then reduce heat to low and cover, simmering for about two hours until meat is tender.
9. Remove bones, shred the meat, and return it to the soup. Let sit before serving.

Notes

Serve hot and garnish with fresh parsley. Pairs well with crusty bread or over rice. Store leftovers in the refrigerator for 3-4 days, or freeze for up to 3 months.