Ox-tail Soup is a traditional dish that has been enjoyed for centuries. It is thought to have originated in Africa, where the Oxtail was a prized cut of meat. Ox-tail soup was later introduced to Europe and America, where it quickly became a popular dish.
There are many different variations of ox-tail soup, but the basic ingredients are always the same. The oxtail is cooked in a broth with vegetables such as carrots, celery, and onions.
Some recipes also add tomatoes, mushrooms, or potatoes. The oxtail is slow-cooked until it is fall-apart tender, and the broth is thickened with flour or cornstarch.
Here are three reasons why you should try ox-tail soup:
• It is delicious! The oxtail is slow-cooked until it is fall-apart tender, and the broth is rich and flavorful.
• It is hearty and comforting. Ox-tail soup is the perfect meal for a cold day.
• It is relatively inexpensive to make, it’s a great option for a budget-friendly meal.
Ox-Tail Soup Recipe
Equipment
- Large pot or Dutch oven
- Large skillet
- Colander
- Wooden spoon
- Measuring cups and spoons
- Paring knife
- Cutting board
- Vegetable peeler
Ingredients
- 2 pounds oxtail cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups beef broth
- 1/2 cup red wine optional
- 1/4 cup all-purpose flour
- Chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the oxtail and brown on all sides.
- Remove the oxtail from the pot and set aside.
- Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the thyme, bay leaf, salt, and pepper.
- Add the beef broth and red wine (if using) to the pot.
- Bring the soup to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is fall-apart tender.
- Remove the oxtail from the pot and shred the meat with two forks.
- Return the shredded oxtail to the pot and stir in the flour until it is dissolved.
- Simmer the soup for 10 minutes more, or until it has thickened slightly.
- Garnish with chopped fresh parsley and serve hot.
Notes
Wine Pairing Recommendation
A full-bodied red wine such as a Cabernet Sauvignon or Zinfandel would pair well with ox-tail soup. The wine’s tannins will help to cut through the richness of the soup, and the fruitiness will complement the flavors of the vegetables.
FAQ’s:
What is oxtail soup?
Oxtail soup is a hearty and flavorful soup made with oxtail, a cut of meat from the tail of a cow. The oxtail is slow-cooked in a broth with vegetables until it is fall-apart tender. The result is a rich and delicious soup that is perfect for a cold day.
What is the history of oxtail soup?
The history of oxtail soup is somewhat murky, but it is thought to have originated in Africa. The oxtail was a prized cut of meat in Africa, and it was often used to make soup. Oxtail soup was later introduced to Europe and America, where it quickly became a popular dish.
What are the health benefits of ox-tail soup?
Oxtail soup is a good source of protein, iron, and vitamin B12. It is also low in fat and calories. The slow cooking process of oxtail soup helps to break down the connective tissue in the meat, making it easier to digest.
What is the best way to store ox-tail soup?
Ox-tail soup can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When reheating ox-tail soup, be sure to bring it to a boil before serving.
What are some variations of ox-tail soup?
There are many different variations of ox-tail soup you can try. Some popular variations include:
Ox-tail soup with tomatoes: This variation adds diced tomatoes to the soup.
Ox-tail soup with mushrooms: This variation adds sliced mushrooms to the soup.
Ox-tail soup with potatoes: This variation adds diced potatoes to the soup.
Ox-tail soup with dumplings: This variation adds dumplings to the soup.
