Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oxtail soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Oxtail Soup is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Oxtail Soup is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Oxtail Soup:
- Make ready 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Prepare 1/3 cup all purpose flour
- Get 2 teaspoons dry mustard
- Take salt and pepper
- Take 1/4 cup vegetable oil
- Get 1 cup red wine
- Get 1 onion chopped
- Make ready 2 cloves garlic
- Make ready 1 tablespoon tomatoes paste
- Make ready 1 large can crushed tomatoes
- Make ready 3 carrots sliced 1/2 inch thick
- Take 3 ribs celery 1/2 inch thick
- Get 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Get 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Make ready 1/4 cup fresh parsley
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.
So that is going to wrap this up for this exceptional food oxtail soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Happy cooking!
