Have you a recipe for Ox Tail Soup Please?!
ThankyouWww@FoodAQ@Com
Answers:
Yes, I have one for soup and stew !.!.!.!.!.!. = )
Ox tail Soup
2 lbs oxtail, disjointed or 2 veal tail
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon salt
8 cups water
1/4 cup parsley, chopped
4 peppercorn
1 cup celery, diced
1/2 cup carrot, diced
1/2 cup tomato, drained
1 bay leaf
1 tablespoon unbleached flour
1 teaspoon thyme, dried, crushed
1/4 cup madeira wine
1 tablespoon butter or margarine
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes!.
Add water, salt and peppercorns; simmer uncovered for about 2 hours!.
Cover and continue to simmer for 3 additional hours!.
Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender!.
Strain stock and refrigerate for an hour or more!.
In a blender puree the edible meat and vegetables and reserve!.
Remove fat from top of stock and reheat!.
In a large, dry frypan brown flour over high heat!.
Cool slightly!.
Add the butter or margarine, blend!.
A little at a time, add the stock and vegetables!.
Add seasoning if needed!.
Ox tail Stew
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pounds oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 cup tomato paste
4 teaspoons fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
1/4 tsp paprika
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp black pepper
1/8 tsp onion powder
1/8 tsp cayenne pepper
1/8 tsp dried oregano
1/8 tsp dried thyme
In a zip-top bag, combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, and flour!. Add oxtails, seal bag, and shake to coat!. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered!. Remove bacon, using slotted spoon and reserve!. Increase heat to high!. Add oxtails and cook until browned on all sides, about 10 minutes!. Transfer oxtails to plate!.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender!. Mix in tomato paste and thyme!. Add wine and bring to boil, scraping up any browned bits!. Boil until liquid is reduced by half!. Add tomatoes and broth!. Return oxtails with any juices and bacon to Dutch oven!. Bring to boil!. Reduce heat, cover, and simmer until tender, about 2 1/2 hours!. Uncover and simmer until liquid is slightly thickened, about 30 minutes!.Www@FoodAQ@Com
Ox tail Soup
2 lbs oxtail, disjointed or 2 veal tail
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon salt
8 cups water
1/4 cup parsley, chopped
4 peppercorn
1 cup celery, diced
1/2 cup carrot, diced
1/2 cup tomato, drained
1 bay leaf
1 tablespoon unbleached flour
1 teaspoon thyme, dried, crushed
1/4 cup madeira wine
1 tablespoon butter or margarine
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes!.
Add water, salt and peppercorns; simmer uncovered for about 2 hours!.
Cover and continue to simmer for 3 additional hours!.
Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender!.
Strain stock and refrigerate for an hour or more!.
In a blender puree the edible meat and vegetables and reserve!.
Remove fat from top of stock and reheat!.
In a large, dry frypan brown flour over high heat!.
Cool slightly!.
Add the butter or margarine, blend!.
A little at a time, add the stock and vegetables!.
Add seasoning if needed!.
Ox tail Stew
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pounds oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 cup tomato paste
4 teaspoons fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
1/4 tsp paprika
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp black pepper
1/8 tsp onion powder
1/8 tsp cayenne pepper
1/8 tsp dried oregano
1/8 tsp dried thyme
In a zip-top bag, combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, and flour!. Add oxtails, seal bag, and shake to coat!. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered!. Remove bacon, using slotted spoon and reserve!. Increase heat to high!. Add oxtails and cook until browned on all sides, about 10 minutes!. Transfer oxtails to plate!.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender!. Mix in tomato paste and thyme!. Add wine and bring to boil, scraping up any browned bits!. Boil until liquid is reduced by half!. Add tomatoes and broth!. Return oxtails with any juices and bacon to Dutch oven!. Bring to boil!. Reduce heat, cover, and simmer until tender, about 2 1/2 hours!. Uncover and simmer until liquid is slightly thickened, about 30 minutes!.Www@FoodAQ@Com
Ingredients
1 oxtail
2 carrots diced
1 turnip diced
1 onion diced
4 tablespoons dripping or oil
1 tablespoon seasoned flour
3 tablespoons parsley chopped finely
1 bay leaf
4 pints water
(see measure conversions for more information)
Method
- Cut the tail into small joints and roll in the seasoned flour!.
- Heat the oil and fry the floured joints until brown!.
- Pour off any excess fat and add the water, salt and parsley and bay leaf!.
- Simmer for about 2 hours!.
- Leave to go cold and remove any solidified fat!.
- Add the diced vegetables, bring to the boil and simmer for another 2 hours!.
- Remove bones carefully and let the soup cool!.
- Blend the soup and season well!.
- Serve hot!.Www@FoodAQ@Com
1 oxtail
2 carrots diced
1 turnip diced
1 onion diced
4 tablespoons dripping or oil
1 tablespoon seasoned flour
3 tablespoons parsley chopped finely
1 bay leaf
4 pints water
(see measure conversions for more information)
Method
- Cut the tail into small joints and roll in the seasoned flour!.
- Heat the oil and fry the floured joints until brown!.
- Pour off any excess fat and add the water, salt and parsley and bay leaf!.
- Simmer for about 2 hours!.
- Leave to go cold and remove any solidified fat!.
- Add the diced vegetables, bring to the boil and simmer for another 2 hours!.
- Remove bones carefully and let the soup cool!.
- Blend the soup and season well!.
- Serve hot!.Www@FoodAQ@Com
Jamaican Oxtail Soup
4 pounds of oxtails, well trimmed
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 medium red skinned potatoes, scrubbed, unpeeled, and cut into 1/2 inch cubes
1 large onion, chopped
2 medium carrots, cut into 1/2 inch thick rounds
2 medium celery ribs, cut into 1/2 inch thick slices
4 scallions, chopped
1 fresh hot green chile pepper, such as jalapeno, seeded and minced
1 garlic clove, minced
1 teaspoon of dried thyme
1/2 teaspoon of ground allspice
5 cups of water
1 bay leaf
Position a broiler rack 4 inches from the source of heat and preheat the broiler!.
Broil the oxtails, turning once, until browned, about 10 minutes!.
Transfer the oxtails to a plate and season with the salt and pepper!.
In a 5 quart slow cooker, layer the potatoes, onion, carrots, celery, scallions, chile pepper, and garlic in that order!.
Sprinkle with the thyme and allspice!.
Arrange the oxtails on top of the vegetables!.
Pour in the water and add the bay leaf!.
Cover and slow cook until the oxtails are very tender, 9 - 11 hours on low, or 4 - 5 hours on high!.
Skim the fat from the surface of the soup before serving!.
If you have a bit of extra time, cool the soup and refrigerate overnight so the fat solidifies and can be easily scraped off and discarded!.Www@FoodAQ@Com
4 pounds of oxtails, well trimmed
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 medium red skinned potatoes, scrubbed, unpeeled, and cut into 1/2 inch cubes
1 large onion, chopped
2 medium carrots, cut into 1/2 inch thick rounds
2 medium celery ribs, cut into 1/2 inch thick slices
4 scallions, chopped
1 fresh hot green chile pepper, such as jalapeno, seeded and minced
1 garlic clove, minced
1 teaspoon of dried thyme
1/2 teaspoon of ground allspice
5 cups of water
1 bay leaf
Position a broiler rack 4 inches from the source of heat and preheat the broiler!.
Broil the oxtails, turning once, until browned, about 10 minutes!.
Transfer the oxtails to a plate and season with the salt and pepper!.
In a 5 quart slow cooker, layer the potatoes, onion, carrots, celery, scallions, chile pepper, and garlic in that order!.
Sprinkle with the thyme and allspice!.
Arrange the oxtails on top of the vegetables!.
Pour in the water and add the bay leaf!.
Cover and slow cook until the oxtails are very tender, 9 - 11 hours on low, or 4 - 5 hours on high!.
Skim the fat from the surface of the soup before serving!.
If you have a bit of extra time, cool the soup and refrigerate overnight so the fat solidifies and can be easily scraped off and discarded!.Www@FoodAQ@Com
Yummy!!! Enjoy!!!
Ingredients
1 oxtail, cut into pieces, surplus fat removed
2 onion, chopped (I recommend sweet onions)
1 large carrot, chopped
2 stalks celery, chopped
1 ounce butter (or meat dripping)
36 ounces beef stock
4 ounces tomato juice
1 tablespoon plain flour
3 tablespoons port wine
spice bag
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onion
Directions
1) To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth!.
2) Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag!.
3) (Equivalent dry herbs may be substituted)!.
4) Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned!.
5) Remove from heat!.
6) Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag!.
7) Bring to the boil, and then transfer to a crockpot and cook on high for 1?- 2 hours (or longer if necessary) until the meat is tender!.
8) Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan!.
9) Bring to the boil!.
10) Puree!.
11) Mix the flour and port together and add to the soup!.
12) Simmer for 5 minutes before serving!.Www@FoodAQ@Com
Ingredients
1 oxtail, cut into pieces, surplus fat removed
2 onion, chopped (I recommend sweet onions)
1 large carrot, chopped
2 stalks celery, chopped
1 ounce butter (or meat dripping)
36 ounces beef stock
4 ounces tomato juice
1 tablespoon plain flour
3 tablespoons port wine
spice bag
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onion
Directions
1) To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth!.
2) Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag!.
3) (Equivalent dry herbs may be substituted)!.
4) Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned!.
5) Remove from heat!.
6) Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag!.
7) Bring to the boil, and then transfer to a crockpot and cook on high for 1?- 2 hours (or longer if necessary) until the meat is tender!.
8) Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan!.
9) Bring to the boil!.
10) Puree!.
11) Mix the flour and port together and add to the soup!.
12) Simmer for 5 minutes before serving!.Www@FoodAQ@Com
12 medium leeks, trimmed
12 carrots, peeled and halved crosswise
12 stalks celery, halved crosswise
1 large onion, quartered and studded with 4 cloves
4 pounds boneless rump roast or top or bottom round
2 pounds beef shanks, about 1 1/2-inches thick
2 pounds oxtail or beef short ribs
1 (2-pound) marrow bone, cut into 2-inch pieces
1 bouquet garni
1 tablespoon coarse sea salt
1 teaspoon black peppercorns
2 bay leaves
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut into eighths
1 1/2 pounds small new potatoes
8 slices French bread, plus additional for passing with marrow bones
2 cloves garlic, peeled
Condiments:
Coarse sea salt
Cornichons
Pickled onions
Grated horseradish
Dijon mustard
Whole grain mustard
In a large stockpot place 6 leeks, 6 carrot pieces, 6 celery pieces and onion!. Tie each piece of meat individually to hold its shape during the long cooking time, and place on top of the vegetables!. Add 2 marrowbones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns!. Add enough water to cover and bring to a boil over high heat!. Reduce the heat and simmer partially covered for 3 hours, skimming any foam which forms on the top!.
Strain the broth and discard the cooking vegetables!. Return the broth and meats to the pot and add the bay leaves, and the remaining marrowbones and vegetables except the potatoes!. Bring the broth to a simmer and cook, partially covered, for 1 hour, adding the potatoes after a 1/2 hour!.
Remove the meat from the broth and discard the trussing strings!. Carefully remove the vegetables from the broth, place them on a large serving platter, and moisten with some broth!. Cover and keep warm!.
Strain the broth and discard any remaining vegetables!. Carve the meat and place on the serving platter with the vegetables!. Cover and keep warm!.
Rub the bread with garlic and lightly toast before placing in the bottom of a shallow bowl!. Pour equal amounts of broth over the croutons and serve as a first course!. Pass the marrowbones at the table and serve with additional toast for spreading the marrow!. Serve the meat and vegetables as a main course with desired condiments!.Www@FoodAQ@Com
12 carrots, peeled and halved crosswise
12 stalks celery, halved crosswise
1 large onion, quartered and studded with 4 cloves
4 pounds boneless rump roast or top or bottom round
2 pounds beef shanks, about 1 1/2-inches thick
2 pounds oxtail or beef short ribs
1 (2-pound) marrow bone, cut into 2-inch pieces
1 bouquet garni
1 tablespoon coarse sea salt
1 teaspoon black peppercorns
2 bay leaves
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut into eighths
1 1/2 pounds small new potatoes
8 slices French bread, plus additional for passing with marrow bones
2 cloves garlic, peeled
Condiments:
Coarse sea salt
Cornichons
Pickled onions
Grated horseradish
Dijon mustard
Whole grain mustard
In a large stockpot place 6 leeks, 6 carrot pieces, 6 celery pieces and onion!. Tie each piece of meat individually to hold its shape during the long cooking time, and place on top of the vegetables!. Add 2 marrowbones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns!. Add enough water to cover and bring to a boil over high heat!. Reduce the heat and simmer partially covered for 3 hours, skimming any foam which forms on the top!.
Strain the broth and discard the cooking vegetables!. Return the broth and meats to the pot and add the bay leaves, and the remaining marrowbones and vegetables except the potatoes!. Bring the broth to a simmer and cook, partially covered, for 1 hour, adding the potatoes after a 1/2 hour!.
Remove the meat from the broth and discard the trussing strings!. Carefully remove the vegetables from the broth, place them on a large serving platter, and moisten with some broth!. Cover and keep warm!.
Strain the broth and discard any remaining vegetables!. Carve the meat and place on the serving platter with the vegetables!. Cover and keep warm!.
Rub the bread with garlic and lightly toast before placing in the bottom of a shallow bowl!. Pour equal amounts of broth over the croutons and serve as a first course!. Pass the marrowbones at the table and serve with additional toast for spreading the marrow!. Serve the meat and vegetables as a main course with desired condiments!.Www@FoodAQ@Com
Oxtail Soup
Ingredients
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Instructions
Dredge 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 servingsWww@FoodAQ@Com
Ingredients
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Instructions
Dredge 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 servingsWww@FoodAQ@Com
This is from Yankee Magazine
Oxtail Soup
Yield: Serves 4
Oxtail makes a flavorful soup meat that readily separates from the bones when tender!.
2 quarts beef stock
1 pound oxtail sections
1/2 cup barley
2 tablespoons butter
3 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
1 cup sliced mushrooms
Salt and pepper to taste
Chopped parsley
Combine stock and oxtail in soup kettle and simmer, partially covered, 2 hours!. Skim occasionally during cooking!. Remove from heat!. Cut meat from bones and chop!. Set aside meat and discard bones!. Cool stock, chill, and skim fat from top!. Return meat and stock to kettle!. Heat to simmer!. Add barley and cook 15 minutes!. As barley cooks, melt butter in small skillet and sauté carrots, celery, onion, and mushrooms 5 minutes!. Add to soup and season with salt and pepper!. Simmer 10 minutes longer!. Garnish with chopped parsley!.Www@FoodAQ@Com
Oxtail Soup
Yield: Serves 4
Oxtail makes a flavorful soup meat that readily separates from the bones when tender!.
2 quarts beef stock
1 pound oxtail sections
1/2 cup barley
2 tablespoons butter
3 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
1 cup sliced mushrooms
Salt and pepper to taste
Chopped parsley
Combine stock and oxtail in soup kettle and simmer, partially covered, 2 hours!. Skim occasionally during cooking!. Remove from heat!. Cut meat from bones and chop!. Set aside meat and discard bones!. Cool stock, chill, and skim fat from top!. Return meat and stock to kettle!. Heat to simmer!. Add barley and cook 15 minutes!. As barley cooks, melt butter in small skillet and sauté carrots, celery, onion, and mushrooms 5 minutes!. Add to soup and season with salt and pepper!. Simmer 10 minutes longer!. Garnish with chopped parsley!.Www@FoodAQ@Com
OX TAIL SOUP-
cook 4 or 5 ox tails
in large pan of water!.
fill to the top!.
add 2 large onions
cook noodles
cup of tomatoe soup
or tomatoe sauce!.
mix together
all done the soup my
dad made!.
it is gooooooooooodWww@FoodAQ@Com
cook 4 or 5 ox tails
in large pan of water!.
fill to the top!.
add 2 large onions
cook noodles
cup of tomatoe soup
or tomatoe sauce!.
mix together
all done the soup my
dad made!.
it is gooooooooooodWww@FoodAQ@Com