MALAYSIAN STYLE OXTAIL SOUP
This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!
Provided by Grace Lynn
Categories Clear Soup
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- Add the broth and water to cover the ingredients by 1 1/2 inches.
- Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
- Season with salt and pepper and cook uncovered for another 15 minutes.
- The oxtail should be very tender.
- Remove from the heat.
- Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- Set the meat aside Strain the broth through a very fine strainer.
- Cool for at least 1 hour so that the fat rises to the top.
- Skim off all the fat and discard.
- Return the broth to the soup pot.
- Add the ginger and slivered garlic.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Return the shredded meat to the broth and cook another 5 minutes.
- Stir in the cilantro and cook 1 minute longer.
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 I
A hearty, full-bodied soup - somewhat different than most oxtail soups.
Provided by Milarie Rude
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h30m
Yield 7
Number Of Ingredients 13
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.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g
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
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