Oxtailsoup Recipes

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SIMPLE OXTAIL SOUP



Simple Oxtail Soup image

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

2 1/2 pounds oxtails ((1.1 kg))
12 cups water ((2.8L))
1 large onion ((cut into wedges))
1 medium Chinese turnip or daikon radish ((cut into large chunks))
Salt ((to taste))
chopped cilantro ((to garnish))

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

OXTAIL SOUP



Oxtail soup image

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

1 ½kg oxtail , cut into about 4 pieces
small handful thyme sprigs
2 bay leaves
small bunch fresh parsley , leaves and stalks separated
½ tsp black peppercorns , roughly crushed
small piece star anise
½ bottle red wine
4 tbsp sunflower oil
1 onion , roughly chopped
2 carrots , roughly chopped
2 sticks celery , roughly chopped
2 garlic cloves , bashed once and peeled
1 tbsp plain flour
1 tbsp ketchup
2l beef stock

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

OXTAIL SOUP



Oxtail Soup image

Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.

Provided by Mark Bittman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
2 cups chopped tomatoes
2 6-inch cinnamon sticks
6 star anise
1/3 cup soy sauce
2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
1/2 cup neutral oil, like corn or canola, optional
1 cup small onions or shallots, thinly sliced, for garnish, optional
1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
1/3 cup lime juice, or more
1/4 cup chopped fresh cilantro leaves for garnish, or more
1/4 cup minced scallion for garnish

Steps:

  • Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
  • If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
  • When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.

Nutrition Facts : @context http, Calories 878, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 63 grams, Fiber 3 grams, Protein 67 grams, SaturatedFat 25 grams, Sodium 1387 milligrams, Sugar 2 grams

HEARTY OXTAIL SOUP



Hearty Oxtail Soup image

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

2 pounds oxtails or meaty beef shanks
1-1/2 cup sliced carrots
1 cup chopped onion
1 cup chopped celery
1 cup sliced leeks
1/2 green pepper, chopped
3 tablespoons butter
1 can (28 ounces) crushed tomatoes
4 beef bouillon cubes
2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon pepper
Salt to taste
6 quarts water
1 cup medium pearl barley
Chopped fresh parsley

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.

EASY OXTAIL SOUP



Easy Oxtail Soup image

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

10 cups water
2 -3 lbs oxtails
4 large plum tomatoes, chopped
2 celery ribs, sliced
2 carrots, sliced
1 large onion, chopped
1 large bay leaf
1/4 cup barley
salt & pepper

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



Oxtail Soup image

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

3 lbs oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
3 pints beef stock
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 cup chopped tomato (canned is fine)
1 cup red wine (cabernet or merlot)
1 tablespoon Worcestershire sauce
6 peppercorns
salt, to taste

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.

HIGH RIDGE OXTAIL SOUP



High Ridge Oxtail Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons butter
3 pounds fresh oxtails
1/4 cup flour
2 onions, diced (about 2 cups)
3 carrots, peeled and diced (about 1 1/2 cups)
3 ribs celery, washed and diced
2 to 3 large white turnips, peeled and diced (about 2 cups)
2 cloves garlic, finely diced
1 tablespoon dry rosemary, crushed
1 tablespoon dry savory
1 tablespoon dry mustard powder
2 tablespoons tomato paste
2 tablespoons salt
2 tablespoons ground black pepper
12 ounces dark beer
1 quart chick stock
2 quarts water

Steps:

  • Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot.
  • Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat.
  • Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone.

OXTAIL SOUP I



Oxtail Soup I image

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

3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy
6 cups water
½ teaspoon dried savory
1 bay leaf
½ cup barley
2 ounces dried mushrooms

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

THE WILD PLUM CAFE'S OXTAIL SOUP



The Wild Plum Cafe's Oxtail Soup image

Provided by Food Network

Categories     appetizer

Time 4h20m

Yield 8 servings

Number Of Ingredients 15

3/4 cup extra-virgin olive oil
3/4 cup all-purpose flour
2 pounds oxtails, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 cup medium-diced celery
1 cup medium-diced onions
8 cloves garlic, smashed
1 cup tomato paste
1 quart beef stock
2 cups good red wine
2 fresh bay leaves
2 sprigs fresh thyme
1 cup medium-diced carrots
1 pound tomatoes, quartered, peeled and seeded
Rustic bread, for serving

Steps:

  • Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet. Place the flour in a shallow bowl. Sprinkle the oxtails with salt and pepper and toss them in the flour. Shake off the excess flour and, working in batches, brown on all sides. Remove to a platter as done.
  • Add a little more oil to the pot if needed and add half the onions and celery. Let cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook 2 minutes more. Add the tomato paste and let simmer for 2 minutes. Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot. Bring to a simmer and add the wine. Simmer on low for 15 minutes.
  • Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir. Simmer for 30 minutes. Add the remaining 1/2 cup carrots and simmer for 2 hours. Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more. Remove the thyme and bay leaves and adjust seasoning to taste. Put two or so oxtails in each bowl and ladle the soup over them. Serve with the bread.

SLOW-COOKER OXTAIL SOUP



Slow-Cooker Oxtail Soup image

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

2 pounds oxtails, trimmed
2 tablespoons olive oil
4 medium carrots, sliced (about 2 cups)
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) beef broth
3 bay leaves
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups chopped cabbage

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.

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DELICIOUS OXTAIL SOUP RECIPE THAT FALLS OFF THE BONE - YOUTUBE
Check out the Ko family oxtail soup recipe!Ingredients: 4-5 oxtails (a mix of small and large ones)Beef bones (Either 1 femur, or some chopped up rib bones w...
From youtube.com


OXTAIL SOUP RECIPE, HAWAIIAN OXTAIL SOUP - SIMPLY RECIPES
2022-01-26 Parboil the oxtails, trim of excess fat: Fill half a large (5-quart) pot and bring to a boil. Add the oxtails, and parboil for 30 minutes. Drain the pot, and rinse the oxtails in water. Trim the oxtails of any excess fat.
From simplyrecipes.com


គន្លឹះសំខាន់ក្នុងការធ្វេីទឹកស៊ុបហ្វឺអោយបានឆ្ងាញ់_OXTAIL SOUP RECIPE
#food #oxtailsoup #recipe
From youtube.com


HAWAIIAN OXTAIL SOUP - AN OXTAIL RECIPE WITH A TWIST | GREEDY …
2020-04-16 Place the oxtail in one layer on a baking sheet. Roast for 25 minutes, turn each one over and continue to cook for another 25 minutes. Tip the it in a large stock pot, along with the mushrooms, ginger, star anise, orange peel, peppercorns, fish sauce, chicken stock, peanuts and chili flakes. Ensure that all the ingredients are covered.
From greedygourmet.com


OXTAILS AND GRAVY RECIPE : TASTE OF SOUTHERN
2021-03-21 Add about 2 Tablespoons of cooking oil and let it warm up. Place the oxtails in the heated oil. …. Lightly brown the oxtails in the oil, turning as needed to brown all the sides and ends. This will only take 5-8 minutes or so. …. Remove the oxtails from the oil and place them on a plate for the moment.
From tasteofsouthern.com


BEST JAMAICAN OXTAIL STEW/SOUP (VIDEO) | CHEF LOLA'S KITCHEN
2021-11-01 Carefully place each oxtail in the pan (don’t crowd them) and braise each side for about 10 minutes on low to medium heat. Be sure to braise on all sides. This helps to build flavor and lock in the juice. Add the marinade with the veggies in the pan and leave to cook for about 10 minutes on medium heat.
From cheflolaskitchen.com


VIETNAMESE OXTAIL SOUP WITH VEGETABLES – SúP ĐUôI Bò
2021-11-12 Set aside. Peel the onions and cut an “X” on the top and bottom . Set aside. Peel the ginger and slice it diagonally ¼” inch thick. Set aside. Then peel the garlic and leave them whole. Set aside. Return the oxtails to the pot along with the whole peeled onions, sliced ginger, and peeled garlic cloves. Pour in 22 cups of distilled water.
From eatwithemily.com


OXTAIL SOUP RECIPE - THAITABLE.COM
Method. Making this soup is a 3-step process: simmer the oxtail until tender, add the spices and sprinkle the condiments. Simmer the meat until tender: In a large pot that can hold up to 10 cups, simmer the oxtail with 7 cups of water. Simmer without lid for 2 hours.
From thaitable.com


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