Simple Oxtail Soup Food

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

Steps:

• preheat oven to 425 f.
• lightly oil a roasting pan dredge oxtails in flour (mixed with salt and pepper) and place in roasting pan roast about 15 minutes add quartered onions, garlic and celery heart spread tomato paste over oxtails roast, stirring occasionally to prvent the vegetables from burning,until the oxtails are well browned~ 40 minutes transfer oxtails and vegetables to large stockpot pour off excess grease saving the carmalized cooking juices add to the hot roasting pan 2 c.
• cold water scape up any brown bits and add to stock pot add Beefamato, 4 1/2 quarts cold water, bay leaves,beef base to stock pot and place in oven at 250 F.
• cook for~ 3 hours or until meat is tender remove stockpot from oven and strain the stock reserving the oxtails you can chill the stock at this time to remove excess fat but leave~ 2 tbl.
• for flavor remove meat from oxtail bones and reserve heat the stock on stove to low simmer add chopped onion, sliced mushrooms, sliced celery, sliced carrots, spinach, tomatoes,and barley simmer until barley is tender~ 30 minutes add oxtail meat and heat through salt and pepper to taste serve with crusty rolls.

SCOTTISH OXTAIL SOUP

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.

OXTAIL SOUP

Steps:

• Fill pan with cold water.
• Put oxtail inside the pan over medium heat stove.
• Put the carrot skins and the tips in to the pan.
• Put celery-cuts in to the pan.
• Quarter 4 shallots and put it in to the pan.
• Cover pan.
• When the water come to boil, turn down the heat.
• When the oxtails are tender, strain the soup using a sieve, removing all the carrot skins and tips, onions, and celeries.
• Put stocks and oxtail back into the pan and bring to boil.
• Put the diced tomatoes into the pan.
• Finely chop the remaining shallots.
• Heat a frying pan over medium heat.
• Put olive oil and butter into the frying pan.
• Put chopped shallots, until golden brown.
• Put shallots including all the oil into the oxtail pan, wash the remaining oil with the oxtail stocks.
• Add salt, pepper, and sugar to taste.
• Dice or julienne the carrots, and put into the pan.
• Add nutmeg and adjust the taste, by balancing salt, pepper, and sugar.
• Serve with steamed rice.

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.

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 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:

• 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.