Any recipes for oxtail soup?!
Answers:
Oxtail Soup Recipe
Oxtails are beef, and they make the most delicious soup!. Here it is made with onions, carrots, celery, thyme, and wine!. It does take a long simmering time, but requires little work!. The result is well worth it!.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
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)
Preparation:
Dredge oxtails 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 or port wine!.
Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables!.
Yield: 6 servings
Www@FoodAQ@Com
Oxtails are beef, and they make the most delicious soup!. Here it is made with onions, carrots, celery, thyme, and wine!. It does take a long simmering time, but requires little work!. The result is well worth it!.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
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)
Preparation:
Dredge oxtails 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 or port wine!.
Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables!.
Yield: 6 servings
Www@FoodAQ@Com
OXTAIL SOUP
8-12 two inch oxtail sections
1 gallon water
1 teaspoon of salt (added to boiling water)
1 bunch of celery cut fine
2 small onions
4 carrots
4 cloves
salt and pepper to taste
Place the rinsed and salted oxtails into cold salted water and bring to a boil!. Reduce heat and simmer, occasionally skimming the foam from the surface!.
When meat is tender, remove the oxtails and add celery, onions, carrots and cloves!.
Cook until the vegetables are tender!. Salt and pepper to taste!.
Remove meat from the tail and place in tureen, pour soup over it and serve very hot!.Www@FoodAQ@Com
8-12 two inch oxtail sections
1 gallon water
1 teaspoon of salt (added to boiling water)
1 bunch of celery cut fine
2 small onions
4 carrots
4 cloves
salt and pepper to taste
Place the rinsed and salted oxtails into cold salted water and bring to a boil!. Reduce heat and simmer, occasionally skimming the foam from the surface!.
When meat is tender, remove the oxtails and add celery, onions, carrots and cloves!.
Cook until the vegetables are tender!. Salt and pepper to taste!.
Remove meat from the tail and place in tureen, pour soup over it and serve very hot!.Www@FoodAQ@Com
*Oxtail Soup
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)
Dredge oxtails 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 or port wine!.
*Malaysian Ox Tail Soup
600g ox tail
4 potatoes
1tsp cumin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinnamon stick
1 large onion, quartered
Clean the ox tail and cut into small pieces!.Pound the aniseed and coriander finely and wrap in muslin cloth!.Peel the potatoes and quarter them!.Boil the ox tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick!.Add in the potatoes and continue cooking until tender!.Serve garnished with chopped spring onions and fried onion slices!.can be served with either bread or rice!.
*Oxtail Soup with Oxtail, Onion, Carrot, Turnip, Celery Stick, Herbs, Spices, Butter and Stock!.
Half an Oxtail (the thin end)
1 Onion
1 Carrot
1 Small Turnip
1 Celery Stick
Small Bunch of Herbs
6 Peppercorns
2 Cloves
Piece of Mace
1 oz (25g) Butter
3 pints (1!.8 litres) Beef Stock or Water
1 tablespoon Plain Flour
Salt & Pepper
First joint the oxtail and blanch it (put it into a saucepan with a pinch of salt, cover with cold water and bring to the boil!. Strain off the water, put the joints into cold water for a minute, then wipe them with a cloth)!. Season a dessertspoon of flour with salt & pepper, and roll the joints of oxtail in it!. Melt the butter in a saucepan, and brown the joints well in this, turning them over so that both sides are browned!. Add the stock or water and bring to the boil!. Let it boil gently for half an hour, removing the scum as it rises!.
Prepare the vegetables and cut them into quarters and add, together with the herbs and spices tied in a piece of muslin!. Season with salt & pepper an simmer for three and a half hours!. Then strain off the stock!.
Reserve the pieces of oxtail, rub the vegetables through a sieve (or blend), skim off any fat from the stock, add the vegetable puree to it!. Put them in a saucepan, mix the remainder of the flour with a little stock!. When the soup is hot, add the flour and stir while it boils gently for five minutes!. Add the pieces of the meat and serve hot!.
ENJOY :-)Www@FoodAQ@Com
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)
Dredge oxtails 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 or port wine!.
*Malaysian Ox Tail Soup
600g ox tail
4 potatoes
1tsp cumin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinnamon stick
1 large onion, quartered
Clean the ox tail and cut into small pieces!.Pound the aniseed and coriander finely and wrap in muslin cloth!.Peel the potatoes and quarter them!.Boil the ox tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick!.Add in the potatoes and continue cooking until tender!.Serve garnished with chopped spring onions and fried onion slices!.can be served with either bread or rice!.
*Oxtail Soup with Oxtail, Onion, Carrot, Turnip, Celery Stick, Herbs, Spices, Butter and Stock!.
Half an Oxtail (the thin end)
1 Onion
1 Carrot
1 Small Turnip
1 Celery Stick
Small Bunch of Herbs
6 Peppercorns
2 Cloves
Piece of Mace
1 oz (25g) Butter
3 pints (1!.8 litres) Beef Stock or Water
1 tablespoon Plain Flour
Salt & Pepper
First joint the oxtail and blanch it (put it into a saucepan with a pinch of salt, cover with cold water and bring to the boil!. Strain off the water, put the joints into cold water for a minute, then wipe them with a cloth)!. Season a dessertspoon of flour with salt & pepper, and roll the joints of oxtail in it!. Melt the butter in a saucepan, and brown the joints well in this, turning them over so that both sides are browned!. Add the stock or water and bring to the boil!. Let it boil gently for half an hour, removing the scum as it rises!.
Prepare the vegetables and cut them into quarters and add, together with the herbs and spices tied in a piece of muslin!. Season with salt & pepper an simmer for three and a half hours!. Then strain off the stock!.
Reserve the pieces of oxtail, rub the vegetables through a sieve (or blend), skim off any fat from the stock, add the vegetable puree to it!. Put them in a saucepan, mix the remainder of the flour with a little stock!. When the soup is hot, add the flour and stir while it boils gently for five minutes!. Add the pieces of the meat and serve hot!.
ENJOY :-)Www@FoodAQ@Com
I know that you have asked for oxtail soup, but it is a very expensive cut of beef!. Just think!. Each ox only has one tail, and then it does not render a lot of meat either!. No wonder you are charged a huge fee when buying some!.
Please do not waste your money so!. Go buy a packet of instant ox tail soup at the supermarket if you want to make soup with it!.!.!.!.!.
Rather use this expensive but absolutely delicious meat for a wonderful special meal!.!.!.!.
Not soup!.!.!.!.
Here is a recipe;
CURRY OXTAIL STEW!.!.!. ONCE AGAIN ONE OF MY PERSONAL FAVOURITE COMBINATIONS, OXTAIL AND CURRY!
You will need…
1!.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Method
Cut the oxtail into joints and wash thoroughly!. Place meat in a heavy saucepan and add the spices and boiling water!.
(Alternatively cook in pressure pot for about 1 hour!.)
Simmer for three to four hours, adding more stock when necessary!.
After two hours add salt, pepper, onion, carrot and turnip!.
Remove spices and skim off as much fat as possible!.
Melt the butter in a pan, add the cake flour and fry until brown!. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens!.
Simmer for 15 minutes!.
Serve with rice or mashed potatoes!.
Www@FoodAQ@Com
Please do not waste your money so!. Go buy a packet of instant ox tail soup at the supermarket if you want to make soup with it!.!.!.!.!.
Rather use this expensive but absolutely delicious meat for a wonderful special meal!.!.!.!.
Not soup!.!.!.!.
Here is a recipe;
CURRY OXTAIL STEW!.!.!. ONCE AGAIN ONE OF MY PERSONAL FAVOURITE COMBINATIONS, OXTAIL AND CURRY!
You will need…
1!.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Method
Cut the oxtail into joints and wash thoroughly!. Place meat in a heavy saucepan and add the spices and boiling water!.
(Alternatively cook in pressure pot for about 1 hour!.)
Simmer for three to four hours, adding more stock when necessary!.
After two hours add salt, pepper, onion, carrot and turnip!.
Remove spices and skim off as much fat as possible!.
Melt the butter in a pan, add the cake flour and fry until brown!. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens!.
Simmer for 15 minutes!.
Serve with rice or mashed potatoes!.
Www@FoodAQ@Com
Ingredients
1 large Oxtail, fat trimmed, cut into pieces
60g Butter
1 tbsp oil
3 stalks Celery, chopped
1 onion, stuck with 3 cloves
1 carrot, sliced
8 peppercorns
1 bouquet garni
2!.5 litres water
4 tbsp Sherry
Method
1!. Brown the oxtail in the butter and oil in a large casserole pan!. Add the vegetables and toss in the cooking juices!.
2!. Add the peppercorns, bouquet garni and water and season with salt!. Bring to the boil and cover the pan!. Turn the heat right down and simmer until the meat is really tender and falling off the bones!. This can take up to 3 hours!.
3!. Strain into a bowl!. Cool the cooking liquor, cover and put in the fridge!.
4!. Discard the vegetables and bone!. Divide the meat into small pieces and discard the fat and skin!. Season the meat and store overnight in the fridge!.
5!. The next day, remove the fat from the top of the jellified cooking liquor!. Mix in a pan with meat and bring to just below boiling!. If it needs thickening, mix a little flour into paste with a splash of the liquid, pour back in and simmer for 5 minutes!. Add the sherry and serve!. Www@FoodAQ@Com
1 large Oxtail, fat trimmed, cut into pieces
60g Butter
1 tbsp oil
3 stalks Celery, chopped
1 onion, stuck with 3 cloves
1 carrot, sliced
8 peppercorns
1 bouquet garni
2!.5 litres water
4 tbsp Sherry
Method
1!. Brown the oxtail in the butter and oil in a large casserole pan!. Add the vegetables and toss in the cooking juices!.
2!. Add the peppercorns, bouquet garni and water and season with salt!. Bring to the boil and cover the pan!. Turn the heat right down and simmer until the meat is really tender and falling off the bones!. This can take up to 3 hours!.
3!. Strain into a bowl!. Cool the cooking liquor, cover and put in the fridge!.
4!. Discard the vegetables and bone!. Divide the meat into small pieces and discard the fat and skin!. Season the meat and store overnight in the fridge!.
5!. The next day, remove the fat from the top of the jellified cooking liquor!. Mix in a pan with meat and bring to just below boiling!. If it needs thickening, mix a little flour into paste with a splash of the liquid, pour back in and simmer for 5 minutes!. Add the sherry and serve!. Www@FoodAQ@Com
Go to Tropical Joe's at Woodside Square Mall if you live in Ontario, Toronto!. They have oxtail sauce!.Www@FoodAQ@Com
does that taste good!? can't you afford to eat something better!? are you poor!? good luck!.Www@FoodAQ@Com