BRITISH OXTAIL SOUP RECIPE
Classic British Oxtail soup is a beautifully dark, meaty, beefy treat, this recipe is rich, delicious and massively flavoured!
Provided by Brian Jones
Categories Soup Recipes
Time 12h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 843 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 40 grams fat, Fiber 4 grams fiber, Protein 78 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1079 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
OXTAIL SOUP
Forget canned soup - this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup, Starter, Supper
Time 4h25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium
OXTAIL SOUP
Oxtail soup is the perfect winter warmer. Invest in the cooking time and you'll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat.
Provided by Jenny White
Categories Main course
Yield Serves 4
Number Of Ingredients 12
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
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 17
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.
SCOTTISH OXTAIL SOUP
You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.
Provided by Millereg
Categories Lunch/Snacks
Time 2h50m
Yield 40 ounces, approximately, 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 134.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 991.1, Carbohydrate 12.9, Fiber 2.2, Sugar 5.8, Protein 4.4
EASY OXTAIL SOUP
This is the easiest oxtail soup I have ever made, it taste like a gourmet version of beef and vegetable soup. It's the ultimate winter comfort food with so little effort!
Provided by Grace Lynn
Categories < 4 Hours
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 12.1, Fiber 3, Sugar 3.4, Protein 1.8
OXTAIL SOUP
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
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
OXTAIL SOUP
My boyfriend told me I should try making something with oxtail and, although I will probably never eat it, I thought I'd try this. The recipe comes from Stella Standard's book (Soup for All Seasons). Prep and cook times are both estimates.
Provided by the_cookie_lady
Categories Meat
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 136.4, Fat 0.1, Sodium 1734.7, Carbohydrate 11.7, Fiber 1.3, Sugar 3.5, Protein 15
OXTAIL SOUP
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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SCOTTISH OXTAIL SOUP • NEW LIFE ON A HOMESTEAD
From newlifeonahomestead.com
レビュー数 1対象人数 5料理 Scottishカテゴリ Main Course
- This soup’s preparation begins by creating the spice bag that makes this recipe so distinct. To make it, you need to combine equal parts bay leaves, thyme, parsley, salt, and pepper atop a piece of cheesecloth. Add two green onions as well as a celery stalk. Fold up the top of the cheesecloth and tie off the top. It does not matter if you use dry or fresh herbs for this process.
- Cook for six to seven hours, adding the spice bag for extra flavor. You can brown the oxtail ahead of time and make a separate base if you’d like a less fatty broth, but this is not a mandatory step.
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