Seweryn Dominsky
Hearty and Flavorful Oxtail Soup: A Comforting Bowl of Tender Beef and Vegetables
Here is a recipe for Oxtail Soup:
Oxtail soup is a rich and satisfying dish that highlights the deep, robust flavors of slow-cooked oxtail, complemented by a medley of aromatic vegetables and herbs. The gelatin in the oxtail bones gives the broth a rich and silky texture, making it a perfect comfort food for cold evenings. This recipe will guide you through creating a traditional oxtail soup that is sure to warm both your body and soul.
Ingredients:
For the Soup:
– 2 pounds oxtails
– 1 large onion, chopped
– 2 large carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes
– 2 tablespoons tomato paste
– 4 cups beef broth
– 2 cups water
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and freshly ground black pepper, to taste
For Serving:
– Fresh parsley, chopped (optional)
– Crusty bread (optional)
Instructions:
1. Prepare the Oxtails:
– Rinse the oxtails under cold water and pat them dry with paper towels.
– Season the oxtails generously with salt and pepper.
2. Sear the Oxtails:
– In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
– Add the oxtails and brown them on all sides. This should take about 8-10 minutes.
– Remove the oxtails from the pot and set them aside.
3. Build the Soup Base:
– In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, until the vegetables start to soften.
– Add the minced garlic and cook for another 1-2 minutes, until fragrant.
– Stir in the tomato paste and cook for another 2 minutes.
4. Add Liquids and Seasonings:
– Pour in the diced tomatoes, beef broth, and water. Stir to combine.
– Add the bay leaves and dried thyme.
– Return the browned oxtails to the pot, making sure they are submerged in the liquid.
5. Simmer the Soup:
– Bring the soup to a boil, then reduce the heat to low and cover the pot.
– Let the soup simmer for about 3-4 hours, or until the oxtails are tender and the meat easily falls off the bone.
– Skim off any excess fat from the surface as the soup cooks.
6. Shred the Meat:
– Once the oxtails are tender, remove them from the pot and let them cool slightly.
– Shred the meat from the bones and return it to the soup.
7. Final Touches:
– Taste the soup and adjust the seasoning with salt and pepper if needed.
– If desired, stir in some fresh chopped parsley for a burst of freshness.
8. Serve and Enjoy:
– Ladle the hot oxtail soup into bowls.
– Serve with crusty bread on the side for dipping.
Enjoy this hearty and flavorful oxtail soup as a comforting meal that will keep you warm and satisfied!
