Hearty Oxtail Soup Recipe (2024)

FAQs

What's the recipe for oxtail soup? ›

Put the meat in the oil and sear each side for a couple of minutes. Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

Approximately 40% of natural collagen found in Mammals is in their tail and feet so you get a massive blast of natural bioavailable Collagen from eating Oxtail. You also get the added benefit of a rich gelatinous bone broth when you slow cook Oxtail in nothing but water, some garlic cloves, and carrot and celery.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat. It should be cooked for a minimum of 3 hours for the best results.

Combining braised oxtails with carrots, parsnips, and turnips makes for delicious soul food. Serve this recipe with rice or with mashed potatoes.

There are many ways to tenderize oxtail before you actually start the cooking process. Low sodium soy sauce is my secret! Soy sauce helps the meat retain its moisture, tenderizes the meat, and enhances the savory flavor we all love.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.

Then serve this comforting oxtail stew with a side of your choice – mashed potatoes, polenta or rice are perfect for soaking up all that tasty gravy.

What nationality eats oxtail soup? ›

Indonesian oxtail soup (sop buntut) is the most venerated and loved. Like its Western soupy counterpart it features diced oxtail in a clear but rich beef broth, chopped carrots, celery and potato, but with signature Asian flavours of ginger, coriander, lime and chilies as well.

Why is it more expensive to make an oxtail dish now? It's simple supply and demand. Each cow only has around six pounds of viable oxtail to go around, compared to the other 400 plus pounds of viable cuts you can get from the rest of the cow.

In a large bowl, combine the paprika, black pepper, salt, oxtail seasoning, onion, garlic, scallions, 4 of the thyme sprigs, and the hot sauce. Add the oxtails and toss them with the spices until evenly coated. Cover the bowl and allow the oxtails to marinate in the refrigerator overnight.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

In a large bowl filled halfway with cold water along with the oxtail add 1/4 salt, 1/4 cup of white vinegar and 3 lemon & limes cut in half. Soak them for 15-30 minutes undisturbed then scrub each one of them with the lemon or limes. Pour the water out and discard the lemon & limes.

Beef, Oxtail Sotck, Carrots, Sugar, Onions, Tomatoes, Salt, Vegetable Protein Extract (Contains Soybean), Caramel, Yeast Extract, Paprika (Contains Soybean), Spice Extracts (Contains Soybean), Contains Sodium Inosinate and Sodium Guanylate as Permitted Flavour Enhancers, Contains Thickener (Wheat Source) and Modified ...

Potato starch, sugar, WHEAT flour, flavourings, maltodextrin, tomato puree powder, salt, carrot, onion powder, yeast extract, beef (2%), palm fat, BARLEY malt extract, carrot juice powder, garlic powder, pepper, oxtail meat (0.4%), acid (citric acid), bay leaves.

Oxtail is a good source of protein and iron with one serving providing 30.93 grams and 3.6 milligrams respectively. To get the most benefits of eating oxtail, include a variety of healthy vegetables in the recipe. Oxtail is rich in Collagen, a vital protein for our body's growth and repair.