OXTAIL SOUP I
A hearty, full-bodied soup - somewhat different than most oxtail soups.
Provided by Milarie Rude
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h30m
Yield 7
Number Of Ingredients 13
Steps:
- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
- In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g
HUNGARIAN LENTIL SOUP
This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.
Provided by Gabriella
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
- Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
- Sprinkle the soup with parsley and Parmesan (optional) before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 33.5 g, Cholesterol 9.7 mg, Fat 6 g, Fiber 13.7 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 1277.6 mg, Sugar 7.2 g
SIMPLE OXTAIL SOUP
This oxtail soup uses simple ingredients like onions and turnips that round out the meaty flavor of the oxtails resulting in a balanced flavorful soup.
Provided by Judy
Categories Soups and Stocks
Time 7h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking sheet and roast for 30-40 minutes.
- Add 12 cups of water to a stockpot. Add the onions and roasted oxtails, and bring to a boil. Immediately turn the heat down to a very low simmer. (Avoid letting the heat get to high, or you'll boil off all your liquid!).
- Simmer for about 6 hours (the longer the better) with the lid covered. Remember to skim off the fat periodically. About 30 minutes before you're ready to serve, add the turnips. Simmer until tender, and salt the soup to taste. Serve, garnished with chopped cilantro.
Nutrition Facts : Calories 366 kcal, Carbohydrate 4 g, Protein 44 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 156 mg, Sodium 306 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HUNGARIAN OXTAIL SOUP
Make and share this Hungarian Oxtail Soup recipe from Food.com.
Provided by threeovens
Categories Meat
Time 2h40m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat slowly on all sides in a Dutch oven.
- Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.
- Add vegetables and simmer an additional 30 minutes until vegetables are tender.
Nutrition Facts : Calories 118.7, Fat 0.4, SaturatedFat 0.1, Sodium 1592.3, Carbohydrate 27, Fiber 4.6, Sugar 5.3, Protein 3.4
HEARTY OXTAIL SOUP
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
SLOW-COOKER OXTAIL SOUP
This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado
Provided by Taste of Home
Categories Dinner
Time 10h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
MALAYSIAN STYLE OXTAIL SOUP
This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!
Provided by Grace Lynn
Categories Clear Soup
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- Add the broth and water to cover the ingredients by 1 1/2 inches.
- Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
- Season with salt and pepper and cook uncovered for another 15 minutes.
- The oxtail should be very tender.
- Remove from the heat.
- Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- Set the meat aside Strain the broth through a very fine strainer.
- Cool for at least 1 hour so that the fat rises to the top.
- Skim off all the fat and discard.
- Return the broth to the soup pot.
- Add the ginger and slivered garlic.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Return the shredded meat to the broth and cook another 5 minutes.
- Stir in the cilantro and cook 1 minute longer.
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