Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a simple dish, oxtail soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Oxtail Soup is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Oxtail Soup is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Oxtail Soup:
- Prepare 4 pounds oxtails cut into 1inch thick pieces
- Make ready 1/2 teaspoon red wine vinegar
- Prepare 1/3 cup all purpose flour
- Make ready 2 teaspoons dry mustard
- Take salt and pepper
- Take 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Make ready 1 onion chopped
- Get 2 cloves garlic
- Get 1 tablespoon tomatoes paste
- Take 1 large can crushed tomatoes
- Get 3 carrots sliced 1/2 inch thick
- Make ready 3 ribs celery 1/2 inch thick
- Take 2 leeks trimmed 1/2 inch thick
- Make ready 2 Bay leaves
- Prepare 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Make ready 1/4 cup fresh parsley
Instructions to make Oxtail Soup:
- Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
So that is going to wrap it up for this Best food oxtail soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
