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
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.
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
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.
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.
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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
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
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
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.
MEXICAN OXTAIL BEEF SOUP
This is a easy, fool-proof recipe, handed down by my mom who was a wonderful cook. I try my best to recreate her awesome dishes.
Provided by Diana Flores Akins
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h
Yield 8
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
- Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 56.1 g, Cholesterol 92.3 mg, Fat 16.1 g, Fiber 11.7 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 323.3 mg, Sugar 8.8 g
OXTAIL SOUP II
This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.
Provided by Sonya Rutnam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
- Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
Nutrition Facts : Calories 907.9 calories, Carbohydrate 78.2 g, Cholesterol 201 mg, Fat 38 g, Fiber 13.5 g, Protein 66.1 g, SaturatedFat 15.5 g, Sodium 1261.3 mg, Sugar 14.1 g
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
From Great British Cooking by Jane Garmey. This is a perfect dish for a cold, rainy night with a hot loaf of bread. You can make this ahead, since it does take some time; and it will be even better the next day. Just wait to add the sherry until you are reheating for service. I've loved Oxtail Soup since I was a child, and this version is a little more dressed up than the version my mom made...
Provided by IngridH
Categories Onions
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Coat the oxtails with the flour. Melt the butter in a large soup pot or dutch oven. Add the meat and brown thoroughly. Add the chopped vegetables and continue to cook until the vegetables are slightly softened.
- Add the peppercorns, herbs, salt, stock, and water. Bring to a boil, and skim off any scrum that forms on the surface.
- Reduce to a simmer, cover, and cook over low heat for 4 hours or until the meat is completely tender and falling off the bones.
- Carefully strain the solids out of the stock, reserving the stock and putting it back in the soup pot. Let the meat cool until you can handle it, then strip the meat from the bones. Discard the bones and fatty skin, and place the meat back in the soup.
- Puree the vegetables in a blender of food processor, and return to the soup.
- Reheat the soup to serving temperature, then add the sherry. Taste, and add salt or pepper as needed before serving.
Nutrition Facts : Calories 161.9, Fat 8.3, SaturatedFat 5.1, Cholesterol 20.3, Sodium 2016.7, Carbohydrate 11.8, Fiber 1.9, Sugar 3.4, Protein 3.7
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