British Oxtail Soup Food

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.

BRITISH OXTAIL SOUP RECIPE

Steps:

• Season the oxtail with salt and pepper generously.
• Heat the oil in a pan and when hot fry the oxtail to get a nice colour on all sides.
• Remove and place in a saucepan with a 3.5 litre (2.5 quart) capacity.
• Roughly chop the onion, carrot and celery into a 1-2cm dice.
• Add the vegetables to the pan that we seared the oxtail in and cook for 5 minutes scraping the bottom of the pan occasionally.
• Pour in the Worcestershire sauce and reduce to almost nothing, stirring occasionally.
• Pour in the red wine and reduce by half, stirring occasionally.
• Stir in the tomato ketchup and then pour over the oxtail.
• Add in the bay leaves, thyme, and peppercorns.
• Add the beef stock and simmer on low for 3-4 hours, after 10 minutes have a taste and add salt as required.
• When the soup has simmered and the beef for tender strain the soup.
• Separate the oxtail from the vegetables and discard the veggies and cover the liquid and meat in separate bowls then cool.
• When cool, refrigerate overnight.
• Around 20 minutes before you are ready to serve skim any fatty deposits from the top of the soup. Your soup should be set like a jelly!
• Remove around two thirds of the cloudy sediment.
• Gently warm the remaining jellified broth over a medium heat.
• Pull the meat from the bone and then shred with your fingers.
• When this is hot and liquid remove around 125ml (half a cup) and add it to the flour.
• Whisk to form a smooth slurry.
• Pour into the soup whilst whisking.
• Cook for 5 to 10 minutes stirring occasionally.
• Add in the shredded beef and allow to gently warm through for 4 or 5 minutes.

HOMEMADE OXTAIL SOUP

Steps:

• Gather the ingredients.
• Dredge oxtails in the 1/2 cup flour.
• Heat the beef drippings or cooking oil in a large, heavy pot over high heat. Cook to brown the meat, remove (keeping the fat in the pan), and drain on paper towels.
• Add the minced onions to the pot, turn the heat to medium, and saute 8 to 10 minutes until golden.
• Sprinkle in remaining 2 tablespoons flour, mix well, and brown lightly.
• Slowly add the water, and stir in tomato paste, salt, and pepper. Tie the bay leaf in cheesecloth with the thyme, cloves, and parsley and add to the pot.
• Return oxtail to pot, cover, and simmer 3 hours until meat is fork-tender. Cool and skim off fat; remove cheesecloth bag.
• Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to pot. Add the carrots and celery.
• Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port.
• Serve as is, or strain the liquid and serve as a first course. Follow with oxtail and vegetables.

SCOTTISH OXTAIL SOUP

Steps:

• To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
• Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
• (Equivalent dry herbs may be substituted).
• Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
• Remove from heat.
• Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
• Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
• Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
• Bring to the boil.
• Puree.
• Mix the flour and port together and add to the soup.
• Simmer for 5 minutes before serving.

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

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.