Oxtail Soup. 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.
You can cook Oxtail Soup using 18 ingredients and 4 steps. Here is how you cook that.
Ingredients of Oxtail Soup
- Prepare 4 pounds of oxtails cut into 1inch thick pieces.
- You need 1/2 teaspoon of red wine vinegar.
- Prepare 1/3 cup of all purpose flour.
- Prepare 2 teaspoons of dry mustard.
- You need of salt and pepper.
- It’s 1/4 cup of vegetable oil.
- It’s 1 cup of red wine.
- It’s 1 of onion chopped.
- It’s 2 cloves of garlic.
- Prepare 1 tablespoon of tomatoes paste.
- It’s 1 of large can crushed tomatoes.
- Prepare 3 of carrots sliced 1/2 inch thick.
- You need 3 of ribs celery 1/2 inch thick.
- It’s 2 of leeks trimmed 1/2 inch thick.
- It’s 2 of Bay leaves.
- It’s 4 sprigs of thyme.
- You need 5 cups of low sodium beef broth.
- Prepare 1/4 cup of fresh parsley.
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. Add the oxtails, tomatoes, celery, carrots, onions and bay leaf. Add the barley and simmer on low for one hour longer.
Oxtail Soup instructions
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..
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..
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..
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..
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. We like to stretch this oxtail recipe by serving the second meal over egg noodles or rice. Oxtail soup has many guises, this version is a classic British recipe takes time but is very easy to cook & results in THE best beef soup!
