Does anyone have a good receipe for Ox Tail Soup. Would appreciate your comments. Thanks! Paula
4 pounds oxtails
2 pounds beef or pork bones
5 cloves garlic
1 or 2 celery stalks
2 bay leaves
2 to 3 tablespoons each butter and olive oil
flour or other thickener (optional)
salt and pepper to taste
In a stockpot or heavy cast-iron Dutch oven, brown 2 tablespoons of butter and 2 tablespoons of olive oil, two or three carrots, two onions cut into slices, and herbs to season.
When vegetables begin to take on color remove from the stockpot and set aside.
Replenish olive oil and butter if need be and add 4 pounds of oxtails, and about 2 pounds gelatinous bones. Brown, turning and basting - do not allow to dry. The browning step can also be accomplished by roasting in the oven.
After the oxtails take on sufficiently roasted color, add five cloves garlic and brown for 10 minutes. When the garlic becomes roasted, mash it into the oil. Add water, only enough to cover. Return the carrots, onions, and add two bay leaves, a rib or two of celery cut into inch pieces, a chopped leek if you have one, a sprig of thyme and other herbs of your choice, and salt and pepper to taste.
Simmer on the lowest heat for 3-3 1/2 hours.
You can add quartered potatoes during the last half hour of cooking. If you like a richer stock, thicken with cornstarch or Wondra during the last hour.
If you enjoy more flavor, add a tablespoon of catsup or a fresh tomato during the final hour of cooking.
8-12 two inch oxtail sections
1 gallon water
1 teaspoon of salt (added to boiling water)
1 bunch of celery cut fine
2 small onions
salt and pepper to taste
Place the rinsed and salted oxtails into cold salted water and bring to a boil. Reduce heat and simmer, occasionally skimming the foam from the surface.
When meat is tender, remove the oxtails and add celery, onions, carrots and cloves.
Cook until the vegetables are tender. Salt and pepper to taste.
Remove meat from the tail and place in tureen, pour soup over it and serve very hot.
Oxtail Soup With Savoy Cabbage And Tomato Recipe
* 2 pounds oxtails, cut into 1-inch pieces * 2 tablespoons olive oil * 1 piece (2-inch size) gingerroot, thinly sliced * 2 cloves garlic, thinly sliced * 4 star anise * 1 teaspoon roasted Sichuan peppercorns * 1 cup dry white wine * 2 large tomatoes, peeled and diced * 3 quarts water * 1 large potato, peeled and diced * 1/2 small head savoy cabbage, cut into 1-inch pieces * Coarse or kosher salt * Freshly ground pepper
Wash the oxtails thoroughly and pat dry with paper towels.
Heat the oil in a large stock pot. Add the oxtails and cook over high heat, stirÂ ring occasionally, for about 10 minutes, or until browned.
Drain all but 2 tablespoons oil from the pot. Add the gingerroot, garlic, star anise and Sichuan peppercorns and cook until the garlic is lightly browned, about 2 minutes.
Add the white wine and cook for 1/2 hour, uncovered, skimming off any fat or scum as it rises to the surface.
Add half the tomato and the water; bring to a boil. Reduce the heat to mediumÂ low and cook, uncovered, for 2 hours, or until the oxtails are tender.
Strain the soup through a fine sieve, discarding all solids, and return the soup to the stock pot. Reserve the oxtails for a second course, if you like.
Again, Kitchen Witch…thank you for responding so quickly and helping me out. I bought a lot of oxtails (on sale), and will now put them to good use. Thanks again. Regards, Paula
You’re quite welcomed!