Hungarian Oxtail Soup Recipes
OXTAIL SOUP I
A hearty, full-bodied soup - somewhat different than most oxtail soups.
Provided by Milarie Rude
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h30m
Yield 7
Number Of Ingredients 13
Steps:
- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
- In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g
HEARTY OXTAIL SOUP
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
HUNGARIAN OXTAIL SOUP
Make and share this Hungarian Oxtail Soup recipe from Food.com.
Provided by threeovens
Categories Meat
Time 2h40m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat slowly on all sides in a Dutch oven.
- Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.
- Add vegetables and simmer an additional 30 minutes until vegetables are tender.
Nutrition Facts : Calories 118.7, Fat 0.4, SaturatedFat 0.1, Sodium 1592.3, Carbohydrate 27, Fiber 4.6, Sugar 5.3, Protein 3.4
NIGERIAN OXTAIL PEPPER SOUP
This oxtail pepper soup recipe is absolutely worth your while. It's so easy to make and delicious too
Provided by Chichi Uguru
Number Of Ingredients 7
Steps:
- Transfer washed oxtail to a pot, cover oxtail completely with water, then start cooking
- Add chopped onions and salt to taste.
- When the meat begins to boil, Add coarsely ground crayfish
- If the oxtail was cut in large chunks, When the oxtail softens scoop out and cut into smaller bite size pieces. Skip this step if the oxtail tail was already cut in small pieces.
- Add pepper soup spice and pepper and taste for salt. Adjust seasoning to your taste.
- Cook till the oxtail is done. Reduce heat, add the chopped scent leaves allow to simmer for a minute and turn off heat.
- Serve warm. Enjoy ?
HUNGARIAN BRAISED OXTAILS
Number Of Ingredients 1
Steps:
- bake
- combine
More about "hungarian oxtail soup recipes"
OXTAIL SOUP WITH ONIONS AND BARLEY RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (73)Estimated Reading Time 2 minsServings 6-8
- Heat 1 Tbsp. oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 Tbsp. oil between batches, 10–15 minutes per batch; transfer to a plate.
- Add remaining 1 Tbsp. oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8–10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5–8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3–3½ hours.
- Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups.
- Do Ahead: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
OXTAIL SOUP RECIPE (GERMAN STYLE) - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (8)Total Time 4 hrs 45 minsCategory Beef, Entree, SoupCalories 4740 per serving
- Toss the bones in oil and season them with a little salt and pepper. Roast the oxtail bones on a sheet pan at 375F for 20 to 30 minutes or until they are dark brown, and start to 'sear' on around the edges.
- While the oxtail broth is simmering, medium dice the vegetable garnishes, and chop the herbs. Saute the vegetables in a pot with a little butter or oil, until they start to brown slightly.
HEARTY OXTAIL SOUP - SLOW COOKER - FEARLESS FRESH
From fearlessfresh.com
Cuisine BritishTotal Time 8 hrs 30 minsCategory Soups And StewsCalories 992 per serving
- If you’re preparing this recipe in a Dutch oven, preheat your oven to 200°F (93°C). If you’re using a slow cooker, get it ready by plugging it in and setting it to its lowest setting.
- Add the olive oil to the pan you browned the oxtail in and turn the heat to medium. Once the oil shimmers, add the onions and cook, stirring occasionally, making sure to scrape along the bottom and get up all the meaty bits that stuck to the pan while you were browning the meat. Cook the onions just until they start to brown, about 5 minutes.
- Stir the garlic and ginger into the onions and cook for another minute, until the garlic and ginger become extremely fragrant. Pour onions, ginger and garlic into Dutch oven on top of the oxtail.
TRADITIONAL VEGETABLE OXTAIL SOUP RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory DinnerServings 8Total Time 4 hrs 40 mins
- Brown the oxtail joints in the drippings in a large pan for 10 minutes. Slim off the fat. Add the hot water, wine, salt, black pepper, and the bay leaves. Cover and simmer over low heat for 3 hours.
- Skim off the fat globules, then bring to a boil over medium-high heat. Discard cooked oxtail and set aside. Using a fine strainer, strain the stock into a dip bowl. Return the stock to the pan and add the celery, onion, carrot, mixed herbs, peppercorns and cloves. Adjust seasoning to taste. Simmer over low heat for a further 1 hour.
- Strain. Return the liquor to the saucepan and discard the vegetables. In a small mixing bowl, combine all-purpose flour and a little cold water. Blend to a smooth paste. Add the flour mixture to the stock, and bring to a vigorous boil. Add oxtail and Worcestershire sauce. Reheat gently. Serve hot.
CHINESE OXTAIL SOUP | EASY CHINESE RECIPES
From easychineserecipes.com
4.8/5 (4)Total Time 1 hr 50 minsCategory SoupCalories 396 per serving
- Heat a wok with clear water, and add the washed oxtail, ginger and 1 tablespoon cooking wine. Cook it until boiling. Pour the soup through the filter into a bowl. Transfer the oxtail in a bowl and wash it with hot water.
- Preheat a wok under low heat for 3 minutes. Add the oxtail and filtered soup in the wok. Put the 2 bay leaves, 1 cinnamon stick, green onion and ginger in the wok. Continue to cook it under middle heat until boiling. Turn the fire down, and continue to cook it under low heat for 45 minutes.
- Peel the tomatoes and cut them into pieces. Cut the onions and carrots into pieces and slice the garlic. Heat a pan with oil, and stir-fry garlic until fragrant. Add onion and carrot and continue to cook them until becoming light yellow. Transfer them on a plate.
- Heat the pan with oil, and stir-fry the tomatoes and ketchup until they become thick. Pour them into the wok. Add the cooked onion and carrot. Mix them well and cook under the middle heat until boiling. Then, turn the fire down. Continue to cook it under low heat for about 30 minutes until the oxtail cooked. Sprinkle black pepper, salt and sugar on it. Serve.
EASTERN EUROPEAN OXTAIL BARLEY SOUP RECIPE
From thespruceeats.com
Estimated Reading Time 2 mins
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From greedygourmet.com
Reviews 1Category SoupCuisine AmericanTotal Time 4 hrs 15 mins
- Tip the it in a large stock pot, along with the mushrooms, ginger, star anise, orange peel, peppercorns, fish sauce, chicken stock, peanuts and chili flakes. Ensure that all the ingredients are covered. If not, top up with more water until everything is submerged.
OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES
From jamieoliver.com
Servings 8Total Time 6 hrsCategory MainsPublished 2015-09-16
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
OXTAIL SOUP - SAVOR THE BEST
From savorthebest.com
4.7/5 (7)Total Time 3 hrs 16 minsCategory Soups And StewsCalories 584 per serving
- Pat the oxtail pieces dry with paper towels then season them with salt and pepper. Heat 2 tablespoons oil in a 6-quart Dutch oven or soup pot set over medium-high heat. Working in batches, add a portion of the oxtails and brown them on all sides, transfer to a plate and continue until all the oxtails have browned, about 20 minutes.
- Add the beef broth, wine, garlic, herb bundle and bay leaves to the Dutch oven and bring to a boil. Return the browned oxtail to the pot, then reduce the heat to low, cover and simmer for 3 hours.
- Using tongs, transfer the cooked oxtails to a plate and reserve, remove and discard rosemary/thyme sprig bundle. Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies, about 1 hour.
- Remove the container of liquid from the freezer and scoop off the solidified fat and discard. Transfer the oxtails to a cutting board and remove the meat, discard the bones and any grizzle. Reserve the oxtail meat on a plate.
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From pinterest.com
4.5/5 (25)Total Time 5 hrsServings 6
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