Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, oxtail soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Oxtail Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Oxtail Soup is something that I have loved my whole life.
To get started 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 cook that.
The ingredients needed to make Oxtail Soup:
- Prepare 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Take 1/3 cup all purpose flour
- Take 2 teaspoons dry mustard
- Make ready salt and pepper
- Take 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Get 1 onion chopped
- Prepare 2 cloves garlic
- Prepare 1 tablespoon tomatoes paste
- Prepare 1 large can crushed tomatoes
- Make ready 3 carrots sliced 1/2 inch thick
- Get 3 ribs celery 1/2 inch thick
- Prepare 2 leeks trimmed 1/2 inch thick
- Get 2 Bay leaves
- Make ready 4 sprigs thyme
- Make ready 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’s going to wrap it up for this special food oxtail soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
