Slipster Posted October 21, 2006 Report Share Posted October 21, 2006 Just got home from our local farm shop and in my wisdon i decided to buy some oxtail Only thing is i have no idea on how to make oxtail soup Would anyone have a recipethey cpould share Many thanks Slipster Quote Link to comment Share on other sites More sharing options...
elz Posted October 21, 2006 Report Share Posted October 21, 2006 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. 6 servings Quote Link to comment Share on other sites More sharing options...
Slipster Posted October 21, 2006 Author Report Share Posted October 21, 2006 Many Many Thanx Slipster the chef tomorrow Quote Link to comment Share on other sites More sharing options...
kirky640 Posted October 21, 2006 Report Share Posted October 21, 2006 also known as mud guard soup round our way! Quote Link to comment Share on other sites More sharing options...
elz Posted October 23, 2006 Report Share Posted October 23, 2006 how did it go? Quote Link to comment Share on other sites More sharing options...
sandersj89 Posted October 23, 2006 Report Share Posted October 23, 2006 I love ox tail but never make soup as I prefer it in a casserole. Dip the oxtail in some flour and then brown in a flame proof casserole, a few pieces at a time. Meanwhile peel and cube a few parsnips, a swede and some turnips. Also peel some shallots but leave whole. Place everything back in the casserole and cover with some decent home made stock and a bottle of red wine. Add a few bay leaves, a sprig or two of thyme, a good squidge of tomato puree and a slug of Worcester sauce. Place into a slow oven for 2 to 3 hours until the meat is tender and falling off the bone. Serve with mashed spuds and cabbage! We tend to not eat it straight away though as leaving it for a day in the fridge and then rewarming it though seems to improve the flavour even more. So we leave to cool and pop it into the fridge to store for up to 4 days before heating it through again. It is a fantastic winter warmer and a firm favourite. Jerry Quote Link to comment Share on other sites More sharing options...
henry d Posted October 23, 2006 Report Share Posted October 23, 2006 :( I agree wholeheartedly,it`s an underrated cut of meat. Quote Link to comment Share on other sites More sharing options...
Slipster Posted October 24, 2006 Author Report Share Posted October 24, 2006 Guys, What a lovely tasting cut, My wife and i followed the recipe and addedd a little bit here and ther, cooked it last night and then let it rest overnight as i always believe that food like this is best warmed up when all the flavours have time to settle. My lads loved it many thanks again for a great recipe PS i took pics of all the stages but thought it a bit sad to put them up Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted October 25, 2006 Report Share Posted October 25, 2006 Oxtail..............mmmmmmmm.............went through a phase of this stuff when asdas had it in... best braised and slow cooked in the oven with loads of winter veggies........yum................sticky yummy meat... Theres a good recipie in Nigel Slaters book.. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 25, 2006 Report Share Posted October 25, 2006 i took pics of all the stages but thought it a bit sad to put them up Go on you know you want to Quote Link to comment Share on other sites More sharing options...
elz Posted October 25, 2006 Report Share Posted October 25, 2006 Guys, What a lovely tasting cut, My wife and i followed the recipe and addedd a little bit here and ther, cooked it last night and then let it rest overnight as i always believe that food like this is best warmed up when all the flavours have time to settle. My lads loved it many thanks again for a great recipe PS i took pics of all the stages but thought it a bit sad to put them up The soup or caserole? Quote Link to comment Share on other sites More sharing options...
sandersj89 Posted October 30, 2006 Report Share Posted October 30, 2006 Guys, What a lovely tasting cut, My wife and i followed the recipe and addedd a little bit here and ther, cooked it last night and then let it rest overnight as i always believe that food like this is best warmed up when all the flavours have time to settle. My lads loved it many thanks again for a great recipe PS i took pics of all the stages but thought it a bit sad to put them up :blink: The soup or caserole? Making the casserole in a few weeks time for 11 people, got the ox tail in the freezer waiting, if I remember I will put up pictures then if you want..... Jerry Quote Link to comment Share on other sites More sharing options...
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