HEARTY OXTAIL SOUP
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
SLOW-COOKER OXTAIL SOUP
This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado
Provided by Taste of Home
Categories Dinner
Time 10h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
OXTAIL SOUP WITH VEGETABLES
A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!
Provided by ShelbyLyn
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place oxtails and garlic cloves in a large roasting pan.
- Roast in the preheated oven for 30 minutes.
- Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
- Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
- Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.
Nutrition Facts : Calories 274 calories, Carbohydrate 13.8 g, Cholesterol 93.6 mg, Fat 12.1 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 5 g, Sodium 601.5 mg, Sugar 3.9 g
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.
SLOW COOKER OXTAIL SOUP
This is a family favorite one-dish meal, great in the winter.
Provided by Nina Eisenberg Kirz
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 13h30m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 18.7 g, Cholesterol 38.8 mg, Fat 6.9 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 241.3 mg, Sugar 4.4 g
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
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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