Oxtail Soup With Vegetables Recipes

LINDA'S OXTAIL AND BARLEY SOUP

Steps:

• Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels.
• Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
• Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes.
• While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

HEARTY OXTAIL SOUP

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.

OXTAIL SOUP

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.

HAWAII'S FAMOUS OXTAIL SOUP

Steps:

• Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
• Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
• Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
• Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)
• Add the onion, bay leaf, cinnamon sticks, star anise, and dried tangerine peels.
• Bring to a boil and then cook on low heat for 1 hour, until the oxtails are tender (you should be able to poke a fork through the meat easily). Scoop off as much oil as you can off the top.
• Add the carrots (optional), and cook for another 30 minutes. Season the soup with fish sauce and Hawaiian sea salt. Taste and serve!
• To serve: spoon out the soup and 3-5 pieces of oxtail per person. Top with lots of Chinese parsley and green onions. Serve with a bowl of rice and small side dish of julienned ginger and soy sauce (for dipping the oxtails). Enjoy ^_^

OXTAIL SOUP WITH VEGETABLES

Steps:

• Lightly salt and pepper the oxtails.
• Over medium heat, brown oxtails on all sides in vegetable oil in large pot.
• Once browned, cover oxtails with water until submerged, but use at least 8 cups.
• Add tomatoes, bursting (crushing) them by hand over the pot.
• If using fresh vegetables, add them now. If using canned vegetables, wait.
• Allow to simmer for 20 minutes, or until vegetables are cooked.
• If using canned vegetables, add them now.
• Bring soup to a boil.
• Add noodles and cook for 4 minutes or until noodles are cooked.
• Serve with warm buttered biscuits and enjoy!

OXTAIL SOUP (MALAYSIAN STYLE)

Steps:

• Heat up the vegetable oil in a skillet over medium heat. Add the oxtail and sear it until both sides turn slightly brown.
• Add the onion, ginger, garlic and saute together for a minute.
• Add sufficient water to over all the ingredients.
• Put the coriander seeds, cloves, cardamoms, and star anise in a piece of cloth and tie it to form a bouquet garni.
• Add the coriander leaves, ground cumin, cinnamon stick, the bouquet garni and bird's eye chilies.
• Start boiling over high heat until it boils and then continue over medium heat for 2 hours until the oxtail is tender. Skim off any impurity, scum, and fat that accumulates at the top occasionally.
• Add the tomato, potato, and carrot. Simmer for 20 minutes.
• Season with salt, pepper, and sugar.
• When it is ready to serve, squeeze the lime juice into the soup.
• Ladle the oxtail soup into a bowl, garnish with crispy deep fried shallots and coriander leaves. Serve.

EASY OXTAIL SOUP

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.

OXTAIL SOUP WITH VEGETABLES

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.