Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, oxtail soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Ultra-Flavorful Steaks, Ground Beef, Roasts, Ribs, Hot Dogs, and More. No Antibiotics Ever 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.
Oxtail Soup is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Oxtail Soup is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have oxtail soup using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oxtail Soup:
- Make ready 4 pounds oxtails cut into 1inch thick pieces
- Make ready 1/2 teaspoon red wine vinegar
- Make ready 1/3 cup all purpose flour
- Make ready 2 teaspoons dry mustard
- Take salt and pepper
- Get 1/4 cup vegetable oil
- Take 1 cup red wine
- Prepare 1 onion chopped
- Take 2 cloves garlic
- Prepare 1 tablespoon tomatoes paste
- Make ready 1 large can crushed tomatoes
- Take 3 carrots sliced 1/2 inch thick
- Take 3 ribs celery 1/2 inch thick
- Get 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Make ready 4 sprigs thyme
- Take 5 cups low sodium beef broth
- Take 1/4 cup fresh parsley
In the old days because it was made from whatever you had available. Now it's poor man's soup because of what oxtails now cost. Anyway I think this soup should never be made without parsnips first & foremost. I usually use whole peeled tomatoes & squeeze them into the soup.
Instructions 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.
Oxtail soup is served all over Hawaii. 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. 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.
So that’s going to wrap this up for this special food oxtail soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
