Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, oxtail soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Oxtail Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Oxtail Soup is something which I have loved my entire life.
Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for forty-five minutes before you prepare the soup. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender.
To begin with this recipe, we have to first prepare a few ingredients. You can have oxtail soup using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oxtail Soup:
- Prepare 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Prepare 1/3 cup all purpose flour
- Get 2 teaspoons dry mustard
- Prepare salt and pepper
- Get 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Prepare 1 onion chopped
- Get 2 cloves garlic
- Take 1 tablespoon tomatoes paste
- Prepare 1 large can crushed tomatoes
- Make ready 3 carrots sliced 1/2 inch thick
- Make ready 3 ribs celery 1/2 inch thick
- Get 2 leeks trimmed 1/2 inch thick
- Get 2 Bay leaves
- Make ready 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Get 1/4 cup fresh parsley
I usually use whole peeled tomatoes & squeeze them into the 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. Oxtail soup is served all over Hawaii.
Steps to make Oxtail Soup:
- Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
Unlike the thick and hearty stew I grew up with, the Hawaiian soup is relatively light (a blessing post holidays), with a thin broth and seasonings from ginger, star anise, orange, green onions, and cilantro. This hearty Oxtail Soup Recipe is thicker than a soup, but not quite a stew. Rich and full of veggies, you are going to love this flavor! Recipes like oxtail soup and other stew recipes are my favorite simply because the cleanup time is next to nothing when everything cooks in one pot!. If you are a skeptic about the concept of oxtail, don't panic!
So that’s going to wrap this up for this exceptional food oxtail soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
