Hungarian Oxtail Soup Food

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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.

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

HEARTY OXTAIL SOUP RECIPE



Hearty Oxtail Soup Recipe image

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!

Provided by Cynthia Rusincovitch

Categories     Main Dishes     Soup, Salad & Sandwich

Time 6h10m

Number Of Ingredients 8

4 lbs oxtail
1 large onion (diced)
4 cloves garlic (minced)
4 large carrots (diced)
2 cup spinach
2 cup baby kale
3 cup beef broth
salt & pepper

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.

OXTAIL AND RED WINE POTJIE



Oxtail and red wine potjie image

A potjiekos is a traditional South African stew, slow cooked in a cast-iron pot over an open fire. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal.

Provided by Jeanne Horak-Druiff

Categories     Entree

Time 4h30m

Yield 8-10

Number Of Ingredients 16

500gfresh oxtails (get your butcher to slice them into pieces in between the bones)
10 slices of bacon cut into 2.5cm pieces
½ cup flour, seasoned liberally with salt and pepper
1 litre beef stock
115g tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
4 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, 2chopped coarsely and 4 diced finely
20 button mushrooms, quartered
250ml red wine
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Steps:

  • Wipe the oxtails dry with a paper towel.
  • Put seasoned flour in a resealable plastic bag, then add the Oxtail and shake to coat with flour.
  • Heat the butter and olive oil in the potjie (either over coals or gas) and sauté bacon pieces.
  • Remove bacon, add the oxtail to the pot and brown in the bacon fat. When each piece is browned all over, remove and drain on paper towels whiloe keeping warm.
  • Add the 4 finely diced carrots to the pot together with the chopped onions and the leeks, and sautée until softened.
  • Reteurn the oxtail and bacon to the pot and add the bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine.
  • Bring slowly to the boil (if you got this far on gas, now is the time to transfer it to the coals). Cover tightly with a lid and allow to cook undisturbed for 4 hours.
  • One hour before serving, add the remaining carrots and mushrooms and continue cooking slowly, without stirring.
  • If you want a thicker sauce, stir in some cornstarch mixed with cold water just before serving over rice or polenta (or mieliepap !)

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.

OXTAIL SOUP



Oxtail Soup image

This old-fashioned oxtail soup is rich and beefy. The broth is super-flavorful from a long, slow simmer and the flavor of the oxtails and healthy vegetables.

Provided by Pat Nyswonger

Categories     Soups and Stews

Time 3h15m5S

Number Of Ingredients 14

4 pounds meaty oxtails (about eight 3-inch segments), patted dry
5 tablespoons vegetable oil, divided
12 cups beef broth (3 boxes 32 oz. each)
2 cups dry red wine (16 ounces)
4 garlic cloves, chopped
Rosemary/thyme string tied bundle (2 sprigs fresh rosemary 1 sprig fresh thyme)
3 bay leaves
1 medium onion, chopped
2 leeks (white and pale green parts only), sliced
1 cup celery cut in 1/4-inch pieces
2 cups carrots, peeled, cut into 1/2-inch cubes
1 cup parsnips, peeled, cut into 1/2-inch cubes
1-1/2 pounds waxy potatoes, peeled, cut into 1/2-inch cubes
1/3 cup finely chopped fresh Italian parsley

Steps:

  • Pat the oxtail pieces dry with paper towels then season them with salt and pepper. Heat 2 tablespoons oil in a 6-quart Dutch oven or soup pot set over medium-high heat. Working in batches, add a portion of the oxtails and brown them on all sides, transfer to a plate and continue until all the oxtails have browned, about 20 minutes.
  • Add the beef broth, wine, garlic, herb bundle and bay leaves to the Dutch oven and bring to a boil. Return the browned oxtail to the pot, then reduce the heat to low, cover and simmer for 3 hours.
  • Using tongs, transfer the cooked oxtails to a plate and reserve, remove and discard rosemary/thyme sprig bundle. Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies, about 1 hour.
  • Remove the container of liquid from the freezer and scoop off the solidified fat and discard. Transfer the oxtails to a cutting board and remove the meat, discard the bones and any grizzle. Reserve the oxtail meat on a plate.
  • Heat the remaining 3 tablespoons oil in the empty Dutch oven or soup pot and heat over medium-high. Add onions, leeks and celery. Sauté until onions are translucent, about 5 minutes. Add the carrots, parsnips and potatoes, cooking liquid and the meat, Bring the soup to a boil then reduce the heat to low, cover and simmer until the vegetables are tender, stirring occasionally, about 30 minutes.
  • Season to taste with salt and pepper. Ladle into bowls, garnish with chopped parsley and serve. This oxtail soup will be even tastier the next day after all those yummy flavors mingle together overnight.

Nutrition Facts : Calories 584 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 46 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1-1/2 cups, Sodium 798 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

OXTAIL SOUP



Oxtail Soup image

Provided by Hani Eriani

Categories     Main Course     Soup

Time 1h15m

Number Of Ingredients 14

400 g Oxtail
2,25 L Water
5 small Potatoes (1 inch cubed)
1 large Carrot (sliced)
4 Shallot
4 cloves Garlic
2 tbsp Fried Shallot
1/4 tsp Grated Nutmeg
1 tsp White Pepper
1 tsp Beef Stock Powder
2 tbsp Green Onion (chopped)
2 tbsp Asian Celery Leaves (chopped)
Salt (to taste)
1 tbsp Cooking Oil

Steps:

  • Grind garlic, shallots, salt and fried shallots until smooth and evenly mix, then saute the paste with 1 tbsp cooking oil until aromatic and cooked. Set aside.
  • In a pressure cooker cook the oxtail and 2 L water with no lid until the water boil. Skim off the foam. Then close the lid and cook in high heat for 40 minutes.
  • Turn off the heat. Open the lid but be careful.
  • Add potatoes, carrots, celery leaves, green onion, white pepper, fried spice paste, nutmeg, beef stock powder, salt, sugar, and 0,25 L water. Cover and cook for 10-15 minutes.
  • Turn off the heat. Place the oxtail soup to the bowl for every portion.
  • For garnish add celery leave. green onions and fried shallots.
  • Enjoy!

OXTAIL SOUP



Oxtail Soup image

Though a humble cut, oxtail segments braised in a rich broth with root vegetables makes a sumptuous, comforting soup.

Provided by Christine Pittman

Categories     Soup

Time 3h35m

Number Of Ingredients 16

3 lbs. oxtail cut into 3-inch segments
2 Tbsp. vegetable oil, canola
2 tsp. salt
1 tsp. pepper
2 medium onions, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/3 cup sherry, optional
1 tsp. dried thyme
1 bay leaf
6 cups beef broth
1 lb. carrots, peeled and cut into 1/2-inch slices
3 large russet potatoes, peeled and cut into 1-inch cubes
1/4 cup chopped fresh parsley

Steps:

  • Pat oxtail segments dry and season with salt and pepper. Set aside.
  • In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
  • Add oxtail segments, without crowding. Cook the meat undisturbed for 5 - 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
  • Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
  • Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 - 10 minutes.
  • Add the garlic, cooking until fragrant, about 30 seconds.
  • Stir in tomato paste and Worcestershire sauce.
  • Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
  • Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
  • Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
  • Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.
  • To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
  • Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.

Nutrition Facts : Calories 603 calories, Sugar 6.9 g, Sodium 1401.5 mg, Fat 26.5 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 6 g, Protein 58 g, Cholesterol 187.5 mg

INSANELY GOOD OXTAIL STEW



Insanely good oxtail stew image

Let the oven do the hard work - this rich, oozy oxtail stew is well worth the wait.

Provided by Jamie Oliver

Categories     Mains     Beef     Dinner Party     Father's day     St. George's Day     Sunday lunch     Bonfire night recipes

Time 6h

Yield 8

Number Of Ingredients 14

2.5 kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
olive oil
2 medium leeks
2 sticks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine
1 litre organic beef stock, optional
Worcestershire sauce

Steps:

  • Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
  • Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
  • Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
  • Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
  • Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
  • Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
  • Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
  • Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  • Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Nutrition Facts : Calories 523 calories, Fat 38 g fat, SaturatedFat 14.2 g saturated fat, Protein 28.4 g protein, Carbohydrate 12 g carbohydrate, Sugar 6.4 g sugar, Sodium 0.7 g salt, Fiber 2.6 g fibre

HUNGARIAN OXTAIL SOUP



Hungarian Oxtail Soup image

Make and share this Hungarian Oxtail Soup recipe from Food.com.

Provided by threeovens

Categories     Meat

Time 2h40m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 11

3 -4 lbs oxtails
8 cups water
4 teaspoons salt
1/2 teaspoon pepper
1 medium onion, sliced
1/4 teaspoon marjoram
1 bay leaf
3 medium potatoes, peeled and diced
3 large carrots, peeled and sliced
1 medium rutabaga, peeled and diced
1 (16 ounce) can tomatoes

Steps:

  • Brown meat slowly on all sides in a Dutch oven.
  • Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.
  • Add vegetables and simmer an additional 30 minutes until vegetables are tender.

Nutrition Facts : Calories 118.7, Fat 0.4, SaturatedFat 0.1, Sodium 1592.3, Carbohydrate 27, Fiber 4.6, Sugar 5.3, Protein 3.4

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



Oxtail Soup image

Make and share this Oxtail Soup recipe from Food.com.

Provided by UnknownChef86

Categories     German

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs oxtails, disjointed or 2 veal tails
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon salt
8 cups water
1/4 cup parsley, chopped
4 peppercorns
1 cup celery, diced
1/2 cup carrot, diced
1/2 cup tomatoes, drained
1 bay leaf
1 tablespoon unbleached flour
1 teaspoon thyme, dried, crushed
1/4 cup madeira wine
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
  • Add water, salt and peppercorns; simmer uncovered for about 2 hours.
  • Cover and continue to simmer for 3 additional hours.
  • Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
  • Strain stock and refrigerate for an hour or more.
  • In a blender puree the edible meat and vegetables and reserve.
  • Remove fat from top of stock and reheat.
  • In a large, dry frypan brown flour over high heat.
  • Cool slightly.
  • Add the butter or margarine, blend.
  • A little at a time, add the stock and vegetables.
  • Correct seasoning and add madeira just before serving.

Nutrition Facts : Calories 88, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 438.2, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 0.8

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From germanfoods.org
  • Wash the oxtail pieces and pat dry. Peel and dice the onions. Dice the celery root, carrot, leek, and parsley root. Peel and halve the garlic cloves.
  • In a large pot, heat the oil. At high heat, fry all sides of the oxtail pieces. Add the onions and stir. Mix in the leek, carrot, parsley, celery root, tomato paste, and garlic. Allow everything to cook for a little. Add 8-1/2 cups hot water and the white wine. Mix in bay leaves, thyme, and peppercorns. Place a lid on the pot and allow simmering on low heat for about 2-1/2 hours.
  • Using a spoon with holes, remove the oxtail pieces from the pot. Pour the broth through a fine colander and return to the pot. Add the oxtail back. Remove from heat.


OXTAIL SOUP RECIPES? - RAY PEAT FORUM
Oxtail Soup Recipes? Thread starter omnivoracious; Start date Aug 2, 2017; Aug 2, 2017 #1 O. omnivoracious Member . Joined Aug 1, 2017 Messages 51. Hello, I am new to the forum and all things Ray Peat. I recently made stock/soup from chicken feet and quite enjoyed this dish. I am checking to see if anyone has a preferred recipe for oxtail soup. I have the …
From raypeatforum.com
User Interaction Count 3
Estimated Reading Time 3 mins


OXTAIL SOUP - THE FOOD CHANNEL
Place oxtails into a large pot or slow cooker and drain oil from pan. Step 2. Mark as Complete. Pour 1 cup of the water in to the pan to remove brown bits, then pour into pot with oxtails. Step 3. Mark as Complete. Add vegetables, garlic, bay leaves and marjoram to the pot, season with salt and pepper. Cover with approximately 1 litre of water ...
From foodchannel.com.au
Estimated Reading Time 2 mins


SOP BUNTUT - OXTAIL SOUP RECIPE | DAILY COOKING QUEST
In a frying pan, heat oil and sauté spice paste, cinnamon stick, cloves, and nutmeg until fragrant. About 5 minutes. Add this to the pot with broth and oxtails. Bring the oxtail and broth back to a boil. Add carrot and potato and season with salt, sugar, and ground white pepper.
From dailycookingquest.com
Ratings 34
Servings 8
Cuisine Indonesian
Category Soup


OXTAIL SOUP - AMAZING FOOD AT 'RAAN SOOP HANG WUA' (KHON KAEN)
A feast of Thailand’s best local food awaits in Khon Kaen – this is ‘Raan Soop Hang Wua’ (ร้านซุปหางวัว), and Grandma’s oxtail soup cooking mastery here is astounding. This recipe for oxtail soup is enough to make any lover of authentic Thai food swoon with joy. I can’t wait to tell you more about this dish.
From eatingthaifood.com
Estimated Reading Time 8 mins


GERMAN-STYLE OXTAIL SOUP RECIPE - THE SPRUCE EATS
Add 2 tablespoons of Madeira or dry sherry. Add some freshly ground pepper and 1/4 teaspoon cayenne pepper. Add salt to taste, 1/2 teaspoon at a time. Mix a few tablespoons of cream with the flour to make a slurry. Pour into the gently simmering soup, stirring constantly to avoid lumps. Simmer for 10 minutes.
From thespruceeats.com
4.6/5 (42)
Total Time 5 hrs
Category Appetizer, Dinner, Lunch, Soup
Calories 994 per serving


TOMATO OXTAIL SOUP - BIGOVEN
Empty the pot and rinse the oxtail chunks in cold water. Clean the pot. Put the oxtail chunks back to the pot. Add black pepper, the sliced onion and ginger roots. Fill to 2/3 of the pot with fresh water. Cover and bring to a boil on high heat. Switch to medium-low heat to keep the soup stewing for about 3~4 hours.
From bigoven.com
5/5 (1)
Category Soups, Stews And Chili
Cuisine French
Total Time 30 mins


PIN ON RECIPES - FOR THE PRESSURE COOKER
Hungarian Ox-tail goulash (marha farkapörkölt) recipe for the pressure cooker - Grocceni.com. Hungarian Ox-tail goulash (marha farkapörkölt) recipe for the pressure cooker - Grocceni.com . Hungarian Ox-tail goulash (marha farkapörkölt) recipe for the pressure cooker - Grocceni.com. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


HUNGARIAN OXTAIL SOUP. FOOD PHOTOGRAPHY OF A WHITE BOWL ...
Hungarian oxtail soup - download this royalty free Stock Photo in seconds. No membership needed. International . 中文(简体) ... Food photography of a white bowl with a vegan hungarian oxtail soup. Image Editor Save Comp. Similar Photos See All. japanese cuisine. beef soup on background; japanese cuisine. beef soup on background ; japanese cuisine. beef soup on …
From canstockphoto.com


10 BEST BEEF OXTAIL SOUP RECIPES | YUMMLY
The Best Beef Oxtail Soup Recipes on Yummly | Beef Oxtail Soup With Cheese Toasts, Oxtail Soup With Parmesan Herbed Dumplings, Oxtail Soup
From yummly.com


FOOD PHOTOGRAPHY OF A WHITE BOWL WITH A VEGAN HUNGARIAN ...
Photo about Food photography of a white bowl with a vegan Hungarian oxtail soup on a rustic wooden table. Image of star, threads, meal - 162420906
From dreamstime.com


FOOD PHOTOGRAPHY OF A VEGAN HUNGARIAN OXTAIL SOUP STOCK ...
Download this stock image: Food photography of a vegan Hungarian oxtail soup - 2A7411J from Alamy's library of millions of high resolution stock photos, illustrations and vectors.
From alamy.com


WEIRD HUNGARIAN DISHES FOR EVERY DAY OF THE WEEK – RECIPES ...
Wine soup. Get a bottle of tasty wine and boil it with a little bit of lemon peel. For a serving for one person, add two yolks, a little bit of sugar and stir in some cold wine. Then, add the mix to the pot with the hot wine. read also: 3+1 Hungarian recipes from the 17th century – From the first Hungarian cookbook. Pacal. Cut szalonna to stripes and roast it. Take it out of …
From dailynewshungary.com


HUNGARIAN OXTAIL SOUP RECIPES
More about "hungarian oxtail soup recipes" OXTAIL SOUP RECIPE (GERMAN STYLE) - EARTH, FOOD, AND FIRE. 2018-10-25 · Oxtail soup is a wonderfully rich, meaty recipe loaded with hearty vegetables, and tender meat. The perfect meal to warm up with on a cold windy … From earthfoodandfire.com 5/5 (8) Total Time 4 hrs 45 mins Category Beef, Entree, Soup …
From tfrecipes.com


HOW TO MAKE THE BEST OXTAIL STEW | SLOW COOKER RECIPES ...
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From youtube.com


POLISH OXTAIL SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Eastern European Oxtail Barley Soup Recipe tip www.thespruceeats.com. Add water and oxtails to the pan. Bring to a boil, skimming off any frothy foam that comes to the surface. Add barley, bay leaf, peppercorns, garlic, celery, onion, and beef base. Bring back to a boil, cover, reduce heat to low and simmer for 1 hour. Add carrots and tomatoes ...
From therecipes.info


HUNGARIAN GOULASH WITH CAMPANELLE - VITACLAY CHEF
Ingredients: 2 tbsp olive oil (divided) 3 tbsp butter 1-2 yellow onions (sliced) 1/4 cup good quality Sweet Hungarian Paprika 2 pounds stew beef (chopped into chunks) 6 cloves garlic (minced) 2 green or red bell peppers (seeded and chopped) 4 - 6 carrots (peeled and chopped) 3 tbsp tomato paste 2 large tomatoes (roughly chopped) 3-4 cups beef broth salt + pepper (to taste) …
From vitaclaychef.com


OXTAIL GOULASH AND SPAETZLE - FOODMAYHEM
Set aside. In a small bowl, mix together half and half and water. Alternate between adding liquid mixture and eggs into the dry mixture. Mix until smooth. 3. Turn water down to a simmer. Press dough into a spaetzle scraper over the simmering water and cook for 4-6 minutes. Drain and serve.
From foodmayhem.com


HUNGARIAN GOULASH IN CLAY - VITACLAY® CHEF
Ingredients: ⅓ cup olive oil 2 medium onions, sliced 2 tablespoons Hungarian sweet paprika 2 teaspoons salt ½ teaspoon ground black pepper 3 pounds beef stew meat, cut into 1 1/2 inch cubes 1 cup stewed tomato or marinara sauce 1 ½ cups water or broth 1 clove garlic, minced 1 teaspoon salt Directions:1. Heat oil in a saucepan over medium heat. Cook onions in oil until …
From vitaclaychef.com


OXTAIL SOUP WITH UDON NOODLES : FOODPORN
I’m a baker in a mom & pop shop, here are some of my sausage rolls and doughnuts. My pregnant wife has been craving potatoes. I sautéed these up for her. Just like my momma use to make. Quesabirrias from the street market. (Mexico) They're toasted tacos filled with cheese and lamb beef. You dip them in their own broth.
From reddit.com


WHAT CAN I USE AS A SUBSTITUTE FOR OXTAILS?11 ALTERNATIVES
Oxtail is the crucial ingredient of Oxtail Soup. Oxtail soup is a hearty beef and vegetable soup made with oxtail meat. This beefy, high-calcium soup is traditionally simmered in a stockpot for several hours. Oxtail soup is often served with egg noodles or cooked rice. A dollop of sour cream on top completes the dish. Below are the best ...
From empirefoodsworld.com


HUNGARIAN BRAISED OXTAILS RECIPES
HUNGARIAN OXTAIL SOUP RECIPE - FOOD.COM. 2013-05-16 · Brown meat slowly on all sides in a Dutch oven. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender. Add … From food.com Servings 6-8 Total Time 2 hrs 40 mins Category Meat Calories 119 per serving. Add water, salt, pepper, onion, marjoram …
From tfrecipes.com


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