Hearty Oxtail Soup Recipe (2024)

FAQs

Do you have to brown oxtails before cooking? ›

Put the meat in the oil and sear each side for a couple of minutes. Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

Approximately 40% of natural collagen found in Mammals is in their tail and feet so you get a massive blast of natural bioavailable Collagen from eating Oxtail. You also get the added benefit of a rich gelatinous bone broth when you slow cook Oxtail in nothing but water, some garlic cloves, and carrot and celery.

So let me school you on how I clean oxtails. Salt, white vinegar, a few limited limes cut in half, and water. I soak them for about 15 minutes, then I scrub each one of them, pour the water out, then repeat. The 3rd time you soak them, the water should be crystal clear.

Browning or searing the meat before slow cooking locks in all the flavors and juices in the meat. Plus, we season the oxtails with our seasonings and Worcestershire sauce before browning, which seals even more flavor into the meat. It's not a necessary step, but one that's well worth doing.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

Combining braised oxtails with carrots, parsnips, and turnips makes for delicious soul food. Serve this recipe with rice or with mashed potatoes.

Why is it more expensive to make an oxtail dish now? It's simple supply and demand. Each cow only has around six pounds of viable oxtail to go around, compared to the other 400 plus pounds of viable cuts you can get from the rest of the cow.

Alternate way to thicken stew gravy: Remove the oxtails/vegetables, leaving the liquid in the pot. Make a cornstarch slurry in a small bowl (1 tablespoon cornstarch + 1 tablespoon water, mixed until combined). Stir mixture into stew liquid and simmer until gravy thickens, about 5 minutes.

Hearty, healthy and full of flavour, oxtail soup is the perfect winter-warmer. Oxtail soup: a quintessential British comfort food, with humble beginnings. Thought to have originated in London's east end by Spitalfields-dwelling Huguenots in the seventeenth century, the dish combines beef tails in a vegetable stew.

What do you eat with oxtail soup? ›

Different versions of oxtail soup exist: Korean; Chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut; an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup ...

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.

"If you don't brown the meat, you are simply making a less-tasty product," says Trevor Stockton, executive chef at The Restaurant at RT Lodge in Maryville, Tennessee.

If I'm using them to make stock I blanch them in boiling water for 15–20 minutes, then change the water. It gets rid of some impurities. If I'm roasting them first for a darker stock I just skim the stock as it simmers. If I'm stewing/braising them, I just season and sear them, no soaking necessary.

Soak the oxtail in cold water for 1 hour. Place in a pan of fresh water, bring to the boil and simmer for 10 minutes. By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.