OXTAIL SOUP
Forget canned soup - this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup, Starter, Supper
Time 4h25m
Number Of Ingredients 15
Steps:
- Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
- Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
- 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. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.
Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium
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.
OXTAIL SOUP II
This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.
Provided by Sonya Rutnam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
- Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
Nutrition Facts : Calories 907.9 calories, Carbohydrate 78.2 g, Cholesterol 201 mg, Fat 38 g, Fiber 13.5 g, Protein 66.1 g, SaturatedFat 15.5 g, Sodium 1261.3 mg, Sugar 14.1 g
OXTAIL SOUP
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, add pieces of tail in a large stockpot.
- When the meat begins to brown, add onion.
- When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs.
- Separate meat of the oxtail from the bones; discard bones.
- Reheat soup and serve with a little of the meat in each bowl.
OXTAIL SOUP II
This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.
Provided by Allrecipes Member
Categories Vegetable Soup
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
- Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
Nutrition Facts : Calories 907.9 calories, Carbohydrate 78.2 g, Cholesterol 201 mg, Fat 38 g, Fiber 13.5 g, Protein 66.1 g, SaturatedFat 15.5 g, Sodium 1261.3 mg, Sugar 14.1 g
SLOW COOKER OXTAIL SOUP
This is a family favorite one-dish meal, great in the winter.
Provided by Nina Eisenberg Kirz
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 13h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
- Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
- Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 18.7 g, Cholesterol 38.8 mg, Fat 6.9 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 241.3 mg, Sugar 4.4 g
EASY OXTAIL SOUP
This is the easiest oxtail soup I have ever made, it taste like a gourmet version of beef and vegetable soup. It's the ultimate winter comfort food with so little effort!
Provided by Grace Lynn
Categories < 4 Hours
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 10 cups of water to boil.
- Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
- Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
- Add the barley and simmer on low for one hour longer.
- That's it!
- You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 12.1, Fiber 3, Sugar 3.4, Protein 1.8
OXTAIL SOUP WITH VEGETABLES
A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!
Provided by ShelbyLyn
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place oxtails and garlic cloves in a large roasting pan.
- Roast in the preheated oven for 30 minutes.
- Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
- Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
- Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.
Nutrition Facts : Calories 274 calories, Carbohydrate 13.8 g, Cholesterol 93.6 mg, Fat 12.1 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 5 g, Sodium 601.5 mg, Sugar 3.9 g
OXTAIL SOUP II
Number Of Ingredients 7
Steps:
- 1. Soak black beans. 2. Chop oxtails in 2-inch sections. Bring water to a boil. Add oxtails and parboil 5 minutes. Drain, discarding liquid then rinse meat with cold water. 3. Heat oil in a skillet add oxtails and brown quickly. 4. Bring remaining water to a boil. Add oxtails, black beans and red dates. Bring to a boil again, and skim surface to clear. Reduce heat and simmer, covered, 2 hours. Season with salt. NOTE: Don't confuse these black beans with fermented black beans, which are pungent and salty. VARIATION: * For the black beans, substitute 1/2 cup raw skinless peanuts, and add with 1 piece dried tangerine peel (soaked) and 3 thin slices fresh ginger root. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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