Slow Cooker Oxtail Soup Food

SLOW COOKER (CROCK POT) OXTAIL BARLEY SOUP

Steps:

• Saute celery and onions till tender.
• In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
• Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
• When meat is tender, take meat off bones and return to broth.
• Bring broth to boil and add quick-cooking barley and tomatoes.
• Cover and cook for 15 minutes or until barley is tender.
• Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.

SOUTHERN SMOTHERED OXTAILS

Steps:

• Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
• Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
• Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
• Next pour the vegetable oil into a large pan, and place the pan over medium heat.
• Once the oil is nice and hot, add the oxtails in, and brown them.
• Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
• Return back to the pan with the hot oil.
• If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
• Start adding the remaining flour into the pan, but only a little bit at a time.
• Whisk continuously.
• Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
• Whisk while you pour!
• Make sure everything is lump free, then turn the heat from medium to high.
• Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
• Stir the gravy, and do a taste test.
• Add as much salt & pepper that you think you may need.
• Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
• Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
• Let cook for 8 hours.
• Once done serve with mashed potatoes, rice, or whatever you'd like.
• Enjoy!

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 STEW WITH DUMPLINGS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
• To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it's the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.
• To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

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:

• Whisk together the flour, salt and pepper. Toss the pieces of oxtail in the mixture until coated. Shake off the excess.
• In a large frying pan heat the oil over medium-high heat. Add in the oxtail and fry until it's browned and some of the fat has started to release. The more you fry at this time, the less fat you have in the soup.
• Place the oxtail pieces in the bottom of the slow cooker.
• Add in the rest of the ingredients and mix until combined. Cook on low for 7-8 hours or on high for 3-4 hours. Serve with biscuits or garlic bread.
• To serve, give each person 1-2 pieces of the oxtail and soup in the bowl as shown in my photos. It's a unique way to serve soup, each person can remove the meat from the oxtail themselves and 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.

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.