Easiest Way to Prepare Award-winning Oxtail Soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, oxtail soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oxtail Soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Oxtail Soup is something that I have loved my entire life.

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. Melt butter, add pieces of tail in a large stockpot. When the meat begins to brown, add onion.

To begin with this particular recipe, we must first prepare a few components. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Oxtail Soup:

1. Make ready 4 pounds oxtails cut into 1inch thick pieces
2. Get 1/2 teaspoon red wine vinegar
3. Take 1/3 cup all purpose flour
4. Prepare 2 teaspoons dry mustard
5. Take salt and pepper
6. Get 1/4 cup vegetable oil
7. Prepare 1 cup red wine
8. Take 1 onion chopped
9. Prepare 2 cloves garlic
10. Prepare 1 tablespoon tomatoes paste
11. Get 1 large can crushed tomatoes
12. Make ready 3 carrots sliced 1/2 inch thick
13. Prepare 3 ribs celery 1/2 inch thick
14. Make ready 2 leeks trimmed 1/2 inch thick
15. Take 2 Bay leaves
16. Prepare 4 sprigs thyme
17. Get 5 cups low sodium beef broth
18. Prepare 1/4 cup fresh parsley

Anyway I think this soup should never be made without parsnips first & foremost. Pour reserved water and browning over the oxtails and vegetables. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat.

Instructions to make Oxtail Soup:

1. Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
2. Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
3. Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
4. Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.

Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Hearty oxtail soup is rich in flavor and full of veggies too. It is heavy enough to be a comfort food that will fill up the whole family with a healthy dose of veggies. Make sure you make enough to plan for a second meal.

So that’s going to wrap this up for this exceptional food oxtail soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!