Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, oxtail soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Oxtail Soup is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Oxtail Soup is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have oxtail soup using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oxtail Soup:
- Take 4 pounds oxtails cut into 1inch thick pieces
- Make ready 1/2 teaspoon red wine vinegar
- Take 1/3 cup all purpose flour
- Get 2 teaspoons dry mustard
- Take salt and pepper
- Make ready 1/4 cup vegetable oil
- Prepare 1 cup red wine
- Get 1 onion chopped
- Prepare 2 cloves garlic
- Make ready 1 tablespoon tomatoes paste
- Take 1 large can crushed tomatoes
- Get 3 carrots sliced 1/2 inch thick
- Prepare 3 ribs celery 1/2 inch thick
- Make ready 2 leeks trimmed 1/2 inch thick
- Get 2 Bay leaves
- Make ready 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Prepare 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 special food oxtail soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
