Oxtail Soup I Food

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.

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.

THE WILD PLUM CAFE'S OXTAIL SOUP

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 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.

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.

SLOW COOKER OXTAIL SOUP

Steps:

• Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
• Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
• Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
• Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

OXTAIL SOUP

Steps:

• Wash the oxtails and cut them in 4-inch lengths. Put them in a pot with all the ingredients except the wine. Bring to a simmer and skim. Cover and cook slowly 1 1/2 hours.
• Remove the oxtails and puree the soup. Put the oxtails in a pan, add the wine, cover and simmer 10 minutes.
• Remove all the meat from the bones and add it, along with the wine, to the soup.
• Put one tablespoon of madeira in each soup bowl and cover with boiling soup.

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.

OXTAIL SOUP

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.

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.