Oxtail Soup Ii Recipes

SLOW-COOKER OXTAIL SOUP

Steps:

• In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

OXTAIL SOUP I

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.

OXTAIL SOUP II

Steps:

• 1. Soak black beans. 2. Chop oxtails in 2-inch sections. Bring water to a boil. Add oxtails and parboil 5 minutes. Drain, discarding liquid then rinse meat with cold water. 3. Heat oil in a skillet add oxtails and brown quickly. 4. Bring remaining water to a boil. Add oxtails, black beans and red dates. Bring to a boil again, and skim surface to clear. Reduce heat and simmer, covered, 2 hours. Season with salt. NOTE: Don't confuse these black beans with fermented black beans, which are pungent and salty. VARIATION: * For the black beans, substitute 1/2 cup raw skinless peanuts, and add with 1 piece dried tangerine peel (soaked) and 3 thin slices fresh ginger root. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.