Hello everybody, it is Kayley, welcome to my recipe website. Today, we’re going to make a distinctive dish, oxtail soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Oxtail Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Oxtail Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have oxtail soup using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oxtail Soup:
- Get 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Get 1/3 cup all purpose flour
- Take 2 teaspoons dry mustard
- Get salt and pepper
- Take 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Make ready 1 onion chopped
- Get 2 cloves garlic
- Take 1 tablespoon tomatoes paste
- Take 1 large can crushed tomatoes
- Take 3 carrots sliced 1/2 inch thick
- Get 3 ribs celery 1/2 inch thick
- Get 2 leeks trimmed 1/2 inch thick
- Get 2 Bay leaves
- Prepare 4 sprigs thyme
- Make ready 5 cups low sodium beef broth
- Take 1/4 cup fresh parsley
Steps 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 it up for this exceptional food oxtail soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to oxtail soup cooking. Go on get cooking!
