oxtail soup recipes

Ahoy

here are some oxtail soup recipes I got off the web. Im planing on going to Super Walmart in Litchfield tomorrow and get me some Oxtails and make some soup baby!!!

oxtail soup, hawaiian-style
3-4 lbs oxtail, trimmed of excess fat2 tbsp toasted sesame oilsalt and pepper to taste
2 large onions, chopped2 large carrots, diced 2 large celery stalks, diced1 head of garlic, crushed
1 piece fresh ginger (approx. 3-inches), thinly sliced3 star anise3 bay leaves3 lemongrass stalks, cut and crushedor 1 piece dried orange peelor 6 lemon leaves
canola oilwater or chicken stock (about 3 to 4 quarts)
garnish (use all, or choose as you wish):cilantro mintmustard greens, cut into 1/4-inch stripsthinly sliced red onionbasil leaveslime wedgesgrated gingergreen onionsoy saucechili water/hot pepper flakes
place oxtails, sesame oil, salt and pepper in bowl; toss to coat. let it marinate for about an hour.
in a large stockpot, add about a quarter-inch of cooking oil. brown the marinated oxtails over medium-high heat; remove the meat from the pot, and set aside. Add the onions, carrots, celery, and garlic to the pot, and sauté until the onions are translucent. return the oxtails to the pot, along with the ginger, star anise, bay leaves, and lemongrass. add enough water or chicken stock to cover the meat completely; bring to a boil. turn down the heat, and simmer for approximately 2 hours; skim off any fat or scum that rises to the surface. When the meat is fork-tender, remove the oxtails, and strain the soup into a clean saucepan; discard the boiled vegetables and spices. skim the fat off the soup, return the oxtail to the pot, and bring to a simmer. serve with garnishes of your choice.
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No.2 Oxtail soup
Oxtail Soup Ingredients2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat1/2 cup unsifted flour plus 2 tablespoons2 tablespoons beef drippings or cooking oil2 medium-size yellow onions, peeled and minced2 quarts water, or 6 cups water and 1 pint beef broth or bouillon2 tablespoons tomato paste2 teaspoons salt1/4 teaspoon pepper1 bay leaf1/2 teaspoon thyme3 cloves2 sprigs parsley2 medium-size carrots, peeled and diced1 stalk celery, diced1/3 cup dry sherry or port wine (optional)
InstructionsDredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
Yield: 6 servings


No.3
Ingredients for Oxtail Soup Recipe 31 large oxtail 1 onion 1 small slice fat salt pork or 1 tablespoon beef drippings 2 quarts water 1 carrot 1 stalk celery 2 teaspoons salt 2 cloves 2 peppercorns ½ saltspoonful paprika A sprig of parsley A little thyme A blade of mace InstructionsWash and cut up the oxtail, separating at each joint; divide the thick parts into four. Slice the onion and the saute in the hot pork or beef drippings. When the onion begins to brown, put in half of the oxtail and brown. Put this with the other in the soup-kettle, add the cold water, and when it comes to a boil add the carrot, celery, parsley, mace, and thyme, the cloves, peppers, and salt, and let it simmer until the oxtail is tender and begins to fall from the bones. Lift out some of the nicest pieces of oxtail and remove the meat from the bones, cut it small, and set aside to be served in the soup. Strain the liquor, skim off the fat, add the pieces of meat, more salt if necessary, and a little paprika. Boil up and add half a glass madeira or port. Serve with soup sticks. This soup, if made carefully, should be clear. If a thick soup is desired, brown a little of the fat in a saucepan, mix in very smoothly a tablespoon of flour, and stir in before putting in the piece of meat. It may also be varied by putting in the vegetables after the stock has been strained. They should then be diced and boiled in the stock until tender, but not broken. Related Recipes

No.4
Originally uploaded by ulteriorepicure.
When it’s cold outside, one wants nothing more than a warm bowl of fortification. I find my strength in hearty soups and stews. One of my childhood favorites is oxtail soup. There are a bazillion ways to prepare oxtails.
The French braise the bone-on-meat in red wine until the meat falls off the bone and is enrobed in a rich dark burgandy lacquer. The effect is similar to braised veal cheeks - a technique that the Chinese also do very well - which was the inspiration for a fine dish I had earlier this year at Jean Georges.
Eastern Europeans often will simply make a broth-based soup with oxtails stewed with all the usual poor man’s vegetables: potatoes, cabbage, tomatoes, celery and onions. It’s a simple process, requiring little to no attention - which suited me just fine for last night.
A good oxtail soup of this latter version should be served hot. It’s a very simple affair that shouldn’t be muddled with too many herbs or other flavors. The soup should be full of braised cabbage and chunks of other hearty vegetables like potatoes, parsnips, turnips, carrots and celery and should be too greasy (skimming for fat is a must). I like to add tomatoes for both colour and a delightful tangy sweetness. The meat should be braised so that it’s barely clinging to the cog-like bones by a few wonderfully gelatinous tendons.
There’s really no exact science:
1. Trim your oxtails of as much fat as possible.
2. In a hot dutch oven (or stock pot), sear the oxtails. Work in batches, if necessary. Remove from seared oxtails to a plate.
3. Saute some onions and roughly chopped tomatoes (or canned stewed tomatoes work well) with minced garlic in some oil in a dutch oven. When they have just begun to soften, return the oxtails and any juice to the pot along with the onions and garlic. Season liberally with salt and pepper.
4. Pour enough water to cover the oxtails by three times. Bring to a boil and then simmer for 2 hours. Add water if necessary.
5. Roughly chop cabbage, celery and potatoes (or any other root vegetable like turnips or carrots) in amounts desired. Add to the simmering stock and simmer for another hour.
6. Skim as much fat as possible and serve immediately with crusty bread. If you want to go fancy, chop up some chives or parsley and garnish. For an Asian bent - throw in some ginger during the braising process and use soy sauce instead of salt. Garnish with cilantro.
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