Nutrition Facts (per serving)485Calories | 26gFat | 16gCarbs | 43gProtein
Oxtail SoupOxtail soup is a rich and flavorful broth made from slow-cooked oxtail meat, often with vegetables and aromatic herbs. It’s a comforting and hearty dish, perfect for warming up on chilly days. Prep:25 mins Cook:3 hrs 30 mins Total:3 hrs 55 mins Servings:6 servings In spite of what the name may suggest, oxtails are in fact the tails of cattle (and not a particular breed of cow), and they happen to be the key ingredient in the most flavorful soup. This recipe has the potential to change the minds of those who initially balk at the thought of consuming a cow’s tail as food. Oxtail has a flavor similar to beef, but its texture is more similar to that of a short rib that has been smoothed out and made more supple. Because it is such a gelatinous and rich meat, oxtail is frequently used on its own to produce stock. In fact, this is rather common. It is widely held that French and Flemish immigrants to London in the 1700s were responsible for the creation of this recipe for oxtail soup. Because of the length of time, they take to cook and the considerable amount of fat they contain, oxtails have historically been considered a particularly inexpensive cut of meat that was used to make efficient use of all parts of the animal. It is a dish that is prepared in many different parts of the world, ranging from the countries of Korea, Indonesia, and Russia to the countries of Africa, Spain, Jamaica, and the American South. The traditional British recipe calls for onions, carrots, celery, and thyme to be used in the dish. The fatty beef makes it necessary to boil for a long period of time, but other than that, very little effort is required. When you take a bite of the soup, you will realize that the end result was well worth the effort that was put into it.
- 2 pounds oxtail, fat trimmed cut into 1 to 1 1/2-inch chunks
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons beef drippings, or cooking oil
- 2 medium yellow onions, minced
- 2 quarts water, or 6 cups water and 2 cups beef broth or bouillon
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/2 teaspoon fresh thyme
- 3 whole cloves
- 2 sprigs fresh parsley
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 1/3 cup dry sherry, or port wine, optional
Instructions on How to Do It01. Collect the necessary components.
ingredients for oxtail soup
Why is oxtail soup so good?
The tail of a steer, which is typically segmented into smaller pieces and called an oxtail. It is a really tasty cut that is marbled throughout with plenty of fat and is ideal for slow braising, which may be done in stews or soups. The bones contain a significant amount of collagen, making them ideal for the preparation of a gelatinous stock.
Why is Oxtail So Expensive?
The fact that a cut of meat that was traditionally linked with frugal cooking has taken a turn in the opposite direction is a little bit ironic. Frugal cooking refers to making use of every part of the animal since it is efficient and inexpensive. Recently, chefs have rediscovered this cut of beef, which has led to an increase in demand as a result of the popularity of farm-to-table food. After all, each cow has only a single tail to its name.
Is it safe to eat oxtail?
Because of its high protein content and high nutritional load from bone marrow and connective tissues, oxtail is a very healthy meat. The secret to incorporating oxtail into a healthy dinner is to portion it and cook it with a reduced calories and lower fat items.