Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, oxtail soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Oxtail Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Oxtail Soup is something that I have loved my entire life.
Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture. Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro. Forget canned soup - this homemade oxtail soup has great taste.
To begin with this recipe, we must first prepare a few components. You can have oxtail soup using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oxtail Soup:
- Get 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Prepare 1/3 cup all purpose flour
- Prepare 2 teaspoons dry mustard
- Get salt and pepper
- Make ready 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Take 1 onion chopped
- Get 2 cloves garlic
- Prepare 1 tablespoon tomatoes paste
- Take 1 large can crushed tomatoes
- Make ready 3 carrots sliced 1/2 inch thick
- Make ready 3 ribs celery 1/2 inch thick
- Prepare 2 leeks trimmed 1/2 inch thick
- Take 2 Bay leaves
- Make ready 4 sprigs thyme
- Prepare 5 cups low sodium beef broth
- Make ready 1/4 cup fresh parsley
Oxtail Soup is a clear broth soup dish that makes use of oxtail as the main ingredient. This can mainly be attributed to the oxtail, which is known to be one of the most flavorful part of the cow. Oxtail soup is comfort food to feed your soul. This is Indonesian version, served with vegetables and rich but clear beef broth.
Instructions to make Oxtail Soup:
- 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.
Oxtail soup is one of popular dish in Asian, one of them is Indonesia. Oxtail soup can elevate to become an exotic wonder dish with an adventurous twist of Asian flavor. This Malaysian oxtail soup is earthy, meaty, warm and comforting with the bursting flavor from a. This oxtail soup recipe is so simple and easy that I am a little embarrassed to even publish it. But Sarah loves it, and said that we should, so I'm going to listen to the boss. :) A Chinese Dinner Needs.
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