Oxtail Soup Melody Food

OXTAIL SOUP II

Steps:

• In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
• Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

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.

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.

OXTAIL SOUP

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.

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:

• 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.

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 (MALAYSIAN STYLE)

Steps:

• Heat up the vegetable oil in a skillet over medium heat. Add the oxtail and sear it until both sides turn slightly brown.
• Add the onion, ginger, garlic and saute together for a minute.
• Add sufficient water to over all the ingredients.
• Put the coriander seeds, cloves, cardamoms, and star anise in a piece of cloth and tie it to form a bouquet garni.
• Add the coriander leaves, ground cumin, cinnamon stick, the bouquet garni and bird's eye chilies.
• Start boiling over high heat until it boils and then continue over medium heat for 2 hours until the oxtail is tender. Skim off any impurity, scum, and fat that accumulates at the top occasionally.
• Add the tomato, potato, and carrot. Simmer for 20 minutes.
• Season with salt, pepper, and sugar.
• When it is ready to serve, squeeze the lime juice into the soup.
• Ladle the oxtail soup into a bowl, garnish with crispy deep fried shallots and coriander leaves. Serve.

OXTAIL SOUP

Steps:

• Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
• If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
• When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.

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.

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

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:

• 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.

OXTAIL SOUP (KKORI GOMTANG)

Steps:

• Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.
• Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.
• Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.
• The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.

OXTAIL SOUP

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

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.

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:

• 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.

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.

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 WITH ONIONS AND BARLEY

Steps:

• For oxtail stock:
• Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate.
• Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours.
• Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
• For soup:
• Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
• Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes.
• Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
• Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.

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.