Oxtail Soup With Mini Parsley Dumplings Recipes

OXTAIL SOUP WITH MINI PARSLEY DUMPLINGS

Steps:

• Preheat the oven to 170C/3140F/Gas 3-4.
• Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces.
• Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole.
• Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.
• Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones.
• Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract.
• To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough.
• Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve.

OXTAIL SOUP I

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.

OXTAIL SOUP WITH VEGETABLES

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.

OXTAIL SOUP

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.

LINDA'S OXTAIL AND BARLEY SOUP

Steps:

• Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels.
• Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
• Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes.
• While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

SLOW-COOKER OXTAIL SOUP

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.