Moms Oxtail Soup Recipes

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OXTAIL SOUP I



Oxtail Soup I image

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

3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy
6 cups water
½ teaspoon dried savory
1 bay leaf
½ cup barley
2 ounces dried mushrooms

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

MOM'S OXTAIL SOUP



Mom's Oxtail Soup image

I remember my Mom making Oxtail soup during the cool winter rainy months. I can still remember coming home on a cold raining day after school and the wonderful smell of her Oxtail Vegetable soup. Most kids came home to milk and cookies, but not us kids. We came home to homemade soups during the winter months! It's kind of funny,...

Provided by Bonnie Beck

Categories     Other Soups

Time 3h30m

Number Of Ingredients 9

10 beefy oxtails (at least 10)
2 c each carrots, onion, celery chopped in equal sized pieces
salt to taste
pepper to taste
1 1/2 gal water or at least to 1 inch above the meat and vegetables
1 bag of frozen green beans
2 cans of butter beans (optional) mom would add them cause i love them
1 can(s) diced whole tomatoes
1 c tomato juice (or a couple of tablespoons of tomato sauce)

Steps:

  • 1. Origins of ox-tail soup It may not be generally known that the familiar ox-tail soup had its origin during the Reign of Terror in Paris in 1793, when many of the nobility were reduced to starvation and absolute beggary. The abatoirs sent their hides fresh to the tanners without removing the tails, and in cleaning them the tails were thrown away. One day one of the noble beggars, while happening to pass a tannery, noticed a pile of discarded tails, and asking for one it was willingly given to him. He took it to his lodging and made what is now famous - the first dish of ox-tail soup. He immediately told his friends of the good luck he had had, with the natural result that the tanners were soon annoyed to such an extent by the demand for ox-tails that a price was put on them.
  • 2. Place the oxtails in large pan with water. Bring to boil slowly. Skim the ICK off the top. Turn down to a slimmer. Slightly cover pan and cook the oxtails till almost tender. Add all the vegetables and tomato juice. Add salt and pepper to taste. Continue cooking until the meat is falling off the bones.
  • 3. Serve hot with a dab of sour cream on top of soup and with Rye Bread or some warm French Bread. Mom mostly cooked from fresh vegetables, but as time and convenience took over life she started using frozen or canned.

HEARTY OXTAIL SOUP



Hearty Oxtail Soup image

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

2 pounds oxtails or meaty beef shanks
1-1/2 cup sliced carrots
1 cup chopped onion
1 cup chopped celery
1 cup sliced leeks
1/2 green pepper, chopped
3 tablespoons butter
1 can (28 ounces) crushed tomatoes
4 beef bouillon cubes
2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon pepper
Salt to taste
6 quarts water
1 cup medium pearl barley
Chopped fresh parsley

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.

OXTAIL SOUP (KKORI GOMTANG)



Oxtail Soup (Kkori Gomtang) image

Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang. It is the perfect meal on a cold day! This soup is best if you refrigerate it for 24 hours.

Provided by Hip Foodie Mom

Categories     Main

Time 5h30m

Number Of Ingredients 6

3 to 4 pounds oxtails
12 to 15 cups water
1 medium Korean white radish or Daikon radish (peeled and cut into large chunks)
3 to 4 cloves garlic (minced)
kosher or sea salt and freshly ground pepper (to taste)
3 green onions (scallions) (diced)

Steps:

  • Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.
  • Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.
  • Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.
  • The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.

OXTAIL SOUP



Oxtail Soup image

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
3 pints beef stock
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 cup chopped tomato (canned is fine)
1 cup red wine (cabernet or merlot)
1 tablespoon Worcestershire sauce
6 peppercorns
salt, to taste

Steps:

  • Melt butter, add pieces of tail in a large stockpot.
  • When the meat begins to brown, add onion.
  • When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
  • Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
  • Remove herbs.
  • Separate meat of the oxtail from the bones; discard bones.
  • Reheat soup and serve with a little of the meat in each bowl.

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