Easy 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.

HEARTY OXTAIL SOUP RECIPE

Steps:

• Season oxtail well on all sides with salt and pepper.
• In a dutch oven (or large pot), drizzle olive oil all over the bottom and brown all sides of each ox tail. Once they are all brown, remove and place them in a bowl. Add the onion and garlic to the pot, sautee until soft and translucent.
• Return the oxtail, plus all the juices that have collected in the bowl, into your dutch oven. Add the spinach and kale and pour in the beef broth. Cover, bring it to a boil and then reduce heat. Let it simmer for 3 hours. Once the meat is tender and falling off the bone, toss in the carrots and cook until they are soft.
• This dish is thicker than most broth-based soups but not as thick as stew. I love this stew just like it is on a cold day. But it's also delicious over rice or with egg noodles.

HEARTY OXTAIL SOUP

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.

SIMPLE OXTAIL SOUP

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.

OXTAIL SOUP

Steps:

• Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over - you may have to do this in batches. Take the oxtail out of the dish and put it on a plate.
• Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes.
• Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool.
• Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight.
• The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving.

HIGH RIDGE OXTAIL SOUP

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.

EASY OXTAIL STEW

Steps:

• Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
• Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

HAWAII'S FAMOUS OXTAIL SOUP

Steps:

• Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
• Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
• Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
• Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)
• Add the onion, bay leaf, cinnamon sticks, star anise, and dried tangerine peels.
• Bring to a boil and then cook on low heat for 1 hour, until the oxtails are tender (you should be able to poke a fork through the meat easily). Scoop off as much oil as you can off the top.
• Add the carrots (optional), and cook for another 30 minutes. Season the soup with fish sauce and Hawaiian sea salt. Taste and serve!
• To serve: spoon out the soup and 3-5 pieces of oxtail per person. Top with lots of Chinese parsley and green onions. Serve with a bowl of rice and small side dish of julienned ginger and soy sauce (for dipping the oxtails). Enjoy ^_^

INSTANT POT OXTAIL SOUP (EASY PRESSURE COOKER RECIPE)

Steps:

• Rinse the oxtail to remove excess blood and any bone shards and pat dry. Chop the vegetables.
• Take half the salt and the pepper and season the oxtail pieces liberally on all sides.
• Turn the Instant Pot (IP) to the "sauté" function and allow to heat a few minutes. Once the IP is hot, add 1 tbsp of olive oil. Use a spatula to spread the olive oil around the bottom.
• Brown all sides of the oxtail, rolling them around as needed. (Around 7 minutes).
• Once oxtail is browned, remove and set aside.
• Add the garlic and onions to the IP and sauté until the garlic begins to brown and the onions are turning translucent (around 5 minutes).
• (If things start to look burn-y don't hesitate to add a bit more oil or to drop in some of the beef broth to deglaze the bottom of the pant and get all that lovely flavor off the bottom.)
• Once the onions and garlic are browned, add the chopped tomatoes, tomato paste, Worcestershire sauce, and spices. Stir to coat the onions and the garlic with the spices and cook for 3 more minutes or until the tomatoes have softened.
• Add the broth + water and deglaze the bottom of the pan. Then add the oxtail into the broth and cover with the lid to cook.
• Now set the IP to "Pressure Cook" at high pressure (I also set the mode to "normal").
• Cook at high pressure for 40 minutes.
• After 40 minutes immediately quick-release the steam valve (wear an oven mitt and do this carefully) and let the steam vent.
• Remove the lid and skim as much fat off the top of the soup as you can with a ladle - place in a separate bowl to discard.
• Once you have removed the fat, add all the chopped vegetables. Smoosh them down with your ladle as much as possible to submerge them in the liquid and then cover the IP with the lid again.
• Cook 10 more minutes at the same pressure setting. Allow the steam to natural vent for 5 minutes, then quick release pressure until quiet.
• Serve hot with brown rice, a splash of soy sauce, some cilantro and parsley, or however you like!

OXTAIL

Steps:

• For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24.
• For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water.
• Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use.
• Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice. Brown the oxtails on both sides for 20 minutes.
• Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
• Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker. Simmer on the stovetop until reduced, 15 to 20 minutes.
• Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains!

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.

EASY OXTAIL SOUP

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.

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.

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.