Oxtail Soup Recipes

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OXTAIL SOUP



Oxtail soup image

Forget canned soup - this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it

Provided by Barney Desmazery

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 4h25m

Number Of Ingredients 15

1 ½kg oxtail , cut into about 4 pieces
small handful thyme sprigs
2 bay leaves
small bunch fresh parsley , leaves and stalks separated
½ tsp black peppercorns , roughly crushed
small piece star anise
½ bottle red wine
4 tbsp sunflower oil
1 onion , roughly chopped
2 carrots , roughly chopped
2 sticks celery , roughly chopped
2 garlic cloves , bashed once and peeled
1 tbsp plain flour
1 tbsp ketchup
2l beef stock

Steps:

  • Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
  • Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
  • Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.
  • Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.

Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium

EASY OXTAIL SOUP



Easy Oxtail Soup image

This is the easiest oxtail soup I have ever made, it taste like a gourmet version of beef and vegetable soup. It's the ultimate winter comfort food with so little effort!

Provided by Grace Lynn

Categories     < 4 Hours

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

10 cups water
2 -3 lbs oxtails
4 large plum tomatoes, chopped
2 celery ribs, sliced
2 carrots, sliced
1 large onion, chopped
1 large bay leaf
1/4 cup barley
salt & pepper

Steps:

  • Bring 10 cups of water to boil.
  • Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
  • Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
  • Add the barley and simmer on low for one hour longer.
  • That's it!
  • You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.

Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 12.1, Fiber 3, Sugar 3.4, Protein 1.8

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.

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

THE WILD PLUM CAFE'S OXTAIL SOUP



The Wild Plum Cafe's Oxtail Soup image

Provided by Food Network

Categories     appetizer

Time 4h20m

Yield 8 servings

Number Of Ingredients 15

3/4 cup extra-virgin olive oil
3/4 cup all-purpose flour
2 pounds oxtails, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 cup medium-diced celery
1 cup medium-diced onions
8 cloves garlic, smashed
1 cup tomato paste
1 quart beef stock
2 cups good red wine
2 fresh bay leaves
2 sprigs fresh thyme
1 cup medium-diced carrots
1 pound tomatoes, quartered, peeled and seeded
Rustic bread, for serving

Steps:

  • Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet. Place the flour in a shallow bowl. Sprinkle the oxtails with salt and pepper and toss them in the flour. Shake off the excess flour and, working in batches, brown on all sides. Remove to a platter as done.
  • Add a little more oil to the pot if needed and add half the onions and celery. Let cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook 2 minutes more. Add the tomato paste and let simmer for 2 minutes. Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot. Bring to a simmer and add the wine. Simmer on low for 15 minutes.
  • Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir. Simmer for 30 minutes. Add the remaining 1/2 cup carrots and simmer for 2 hours. Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more. Remove the thyme and bay leaves and adjust seasoning to taste. Put two or so oxtails in each bowl and ladle the soup over them. Serve with the bread.

HIGH RIDGE OXTAIL SOUP



High Ridge Oxtail Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons butter
3 pounds fresh oxtails
1/4 cup flour
2 onions, diced (about 2 cups)
3 carrots, peeled and diced (about 1 1/2 cups)
3 ribs celery, washed and diced
2 to 3 large white turnips, peeled and diced (about 2 cups)
2 cloves garlic, finely diced
1 tablespoon dry rosemary, crushed
1 tablespoon dry savory
1 tablespoon dry mustard powder
2 tablespoons tomato paste
2 tablespoons salt
2 tablespoons ground black pepper
12 ounces dark beer
1 quart chick stock
2 quarts water

Steps:

  • Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot.
  • Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat.
  • Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone.

OXTAIL SOUP II



Oxtail Soup II image

This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.

Provided by Sonya Rutnam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 pound beef oxtail
1 pound cubed beef stew meat
6 potatoes, chopped
2 onions, chopped
2 Roma (plum) tomatoes, quartered
6 stalks celery, chopped
2 carrots, chopped
½ medium head cabbage, chopped
2 cucumbers, sliced
4 cubes beef bouillon
ground black pepper to taste

Steps:

  • In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
  • Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Nutrition Facts : Calories 907.9 calories, Carbohydrate 78.2 g, Cholesterol 201 mg, Fat 38 g, Fiber 13.5 g, Protein 66.1 g, SaturatedFat 15.5 g, Sodium 1261.3 mg, Sugar 14.1 g

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 AND BUTTER BEANS



Oxtail and Butter Beans image

This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish's earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas.

Provided by Millie Peartree

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 18

4 pounds oxtails
2 teaspoons coarse kosher salt
2 teaspoons black pepper
1/4 cup vegetable oil
4 scallions, trimmed and chopped
2 large yellow onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons Jamaican curry powder
2 teaspoons smoked paprika
12 whole pimento seeds (allspice berries)
4 fresh thyme sprigs
2 Scotch bonnet peppers, pierced through the flesh with a paring knife
2 tablespoons chicken stock concentrated paste or 1 chicken bouillon cube
2 tablespoons tomato paste
4 teaspoons browning sauce, preferably Grace brand
4 large garlic cloves, grated
1 teaspoon freshly grated ginger
2 (15-ounce) cans butter beans, drained and rinsed

Steps:

  • Season oxtails with salt and pepper. Set aside.
  • In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
  • Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
  • Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
  • Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.

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