Homemade Oxtail Soup

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Nutrition Facts (per serving)

485Calories | 26gFat | 16gCarbs | 43gProtein

Oxtail Soup

Oxtail 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.

Ingredients

• 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 It

01. Collect the necessary components. 02. The oxtails should be dredged in the half cup of flour. 03. In a large, heavy saucepan, bring the oil for cooking or the beef drippings to a high temperature. After being cooked to a browned consistency, remove the meat from the pan but leave the fat in it. Let the meat drain on some paper towels. 04. When the onions are golden brown, add the minced onions to the pot, crank the heat up to medium, and sauté for 8 to 10 minutes. 05. Mix everything together thoroughly, then lightly toast the remaining 2 tablespoons of flour. 06. As you gradually pour in the water, whisk in the tomato paste, then season with salt and pepper. Place the parsley, thyme, and cloves in the pot after you have tied the bay leaf in cheesecloth with the other herbs. 07. After returning the oxtail to the saucepan, cover it and continue to boil it for another three hours, or until the meat is fork-tender. After letting it cool, skim out the fat, and then remove the cheesecloth bag. 08. Take the oxtail out of the broth and pull the meat away from the bones. Return the meat to the stew after chopping it into bite-sized pieces. Carrots and celery should be added to the pan. 09. Cover and cook over low heat for ten to fifteen minutes, or until the carrots are soft. You can add some sherry or port if you’d like. 10. You can serve it as it is, or you can filter the liquid and serve it as an appetizer. After that, serve the oxtail and some veggies.