Oxtail Soup With Red Wine And Root Vegetables Recipes

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OXTAIL SOUP WITH VEGETABLES



Oxtail Soup with Vegetables image

A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!

Provided by ShelbyLyn

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

Time 3h15m

Yield 8

Number Of Ingredients 12

3 pounds oxtails, or more as desired
½ head garlic cloves, unpeeled
3 stalks celery
2 carrots
1 medium onion
6 cups water, or as needed
1 (32 fluid ounce) container beef broth
3 small turnips, peeled and diced
1 (10 ounce) package frozen sliced okra
1 (10 ounce) package frozen small niblet corn
salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place oxtails and garlic cloves in a large roasting pan.
  • Roast in the preheated oven for 30 minutes.
  • Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
  • Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
  • Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.

Nutrition Facts : Calories 274 calories, Carbohydrate 13.8 g, Cholesterol 93.6 mg, Fat 12.1 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 5 g, Sodium 601.5 mg, Sugar 3.9 g

OXTAIL SOUP



Oxtail Soup image

Though a humble cut, oxtail segments braised in a rich broth with root vegetables makes a sumptuous, comforting soup.

Provided by Christine Pittman

Categories     Soup

Time 3h35m

Number Of Ingredients 16

3 lbs. oxtail cut into 3-inch segments
2 Tbsp. vegetable oil, canola
2 tsp. salt
1 tsp. pepper
2 medium onions, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/3 cup sherry, optional
1 tsp. dried thyme
1 bay leaf
6 cups beef broth
1 lb. carrots, peeled and cut into 1/2-inch slices
3 large russet potatoes, peeled and cut into 1-inch cubes
1/4 cup chopped fresh parsley

Steps:

  • Pat oxtail segments dry and season with salt and pepper. Set aside.
  • In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
  • Add oxtail segments, without crowding. Cook the meat undisturbed for 5 - 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
  • Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
  • Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 - 10 minutes.
  • Add the garlic, cooking until fragrant, about 30 seconds.
  • Stir in tomato paste and Worcestershire sauce.
  • Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
  • Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
  • Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
  • Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.
  • To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
  • Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.

Nutrition Facts : Calories 603 calories, Sugar 6.9 g, Sodium 1401.5 mg, Fat 26.5 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 6 g, Protein 58 g, Cholesterol 187.5 mg

OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES



Oxtail Stew with Red Wine and Root Vegetables image

Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.

Provided by METG

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h55m

Yield 8

Number Of Ingredients 14

1 ½ pounds beef oxtails, cut into pieces
sea salt and ground black pepper to taste
3 tablespoons coconut oil, divided
4 medium carrots, divided
2 ribs celery, chopped
1 medium yellow onion, chopped
2 ½ cups red wine, divided
2 cups beef broth
3 cloves garlic, or more to taste, peeled
2 leaf (blank)s bay leaves
¼ teaspoon ground thyme, or to taste
2 medium turnips, diced
2 medium parsnips, diced
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
  • Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
  • Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
  • Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
  • Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
  • Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
  • Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
  • Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 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.

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