Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, oxtail soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Oxtail Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Oxtail Soup is something which I have loved my whole life.
To begin with this particular recipe, we have to first 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:
- Prepare 4 pounds oxtails cut into 1inch thick pieces
- Get 1/2 teaspoon red wine vinegar
- Make ready 1/3 cup all purpose flour
- Take 2 teaspoons dry mustard
- Prepare salt and pepper
- Take 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Prepare 1 onion chopped
- Make ready 2 cloves garlic
- Make ready 1 tablespoon tomatoes paste
- Make ready 1 large can crushed tomatoes
- Take 3 carrots sliced 1/2 inch thick
- Make ready 3 ribs celery 1/2 inch thick
- Take 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Take 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Get 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’s going to wrap it up for this special food oxtail soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
