Recipe: Delicious Oxtail Soup

Oxtail Soup. Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro. Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture. This oxtail soup uses simple ingredients like onions and turnips that round out the meaty flavor of the oxtails Simple Chinese Oxtail Soup.

Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. The ultimate comforting oxtail soup features beef that falls off the bone, rich tomato broth, and This tomato-based oxtail soup is a family tradition. You can cook Oxtail Soup using 18 ingredients and 4 steps. Here is how you cook that.

Ingredients of Oxtail Soup

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

It originates from the Russian-style oxtail soup from. 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. Today's recipe is for Korean style oxtail soup (called sokkoritang: 소꼬리탕 in Korean)!

Oxtail Soup instructions

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..

Many of you have requested this recipe over years but eventually today's the day that I release it! This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, carrot, tomatoes, potatoes, and cabbage. Oxtail soup is also called poor man's soup. In the old days because it was made from whatever you I have been making oxtail soup for years, my grandmother's recipe. I can't imagine boiling the tails.