Oxtail Soup
Oxtail soup is a hearty and flavorful dish that has its roots in various cuisines around the world, including Caribbean, African, and European traditions. Made from the tail of the cow, oxtail is a rich and gelatinous cut of meat that, when slow-cooked, transforms into a tender and delicious meal.
This soup is often celebrated for its depth of flavor and comforting qualities, making it a popular choice for chilly evenings and special gatherings.
The preparation of oxtail soup is a labor of love, as it requires time to cook the oxtail slowly to achieve the perfect tenderness and a rich, satisfying broth.
The addition of aromatic vegetables, herbs, and spices enhances the overall flavor, resulting in a soup that warms both the body and soul. In this recipe, we’ll guide you through the steps to create a traditional oxtail soup, complete with tips and variations to suit your palate.
Ingredients
For the Soup:
- 2-3 pounds oxtail (cut into pieces)
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3-4 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 medium potatoes (peeled and diced)
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 6 cups beef broth (or water)
- 2-3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
For Garnishing:
- Fresh parsley (chopped)
- Lemon wedges (optional)
How to Make
Prepare the Oxtail:
Begin by rinsing the oxtail pieces under cold water. Pat them dry with paper towels. This helps to remove any surface impurities and prepares the meat for browning.
Brown the Oxtail:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the oxtail with salt and pepper, then add the pieces to the pot in batches, ensuring not to overcrowd. Brown the oxtail on all sides for about 5-7 minutes until they develop a deep, rich color. Remove the browned oxtail and set aside.
Sauté the Aromatics:
In the same pot, reduce the heat to medium and add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze the Pot:
Stir in the diced tomatoes (with juices) and Worcestershire sauce, scraping up any browned bits stuck to the bottom of the pot. This step adds flavor to the soup.
Combine Ingredients:
Return the browned oxtail to the pot, and add the beef broth, bay leaves, dried thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Slow Cook the Soup:
Allow the soup to simmer gently for about 2-3 hours, or until the oxtail is tender and the meat begins to fall off the bone. You can cook it on the stovetop or transfer it to a slow cooker for an even more tender result. If using a slow cooker, cook on low for 6-8 hours.
Add Potatoes:
About 30 minutes before serving, add the diced potatoes to the pot. Continue to simmer until the potatoes are tender.
Adjust Seasoning:
Once the oxtail is tender and the potatoes are cooked, taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Serve:
Ladle the hot oxtail soup into bowls. Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired. The lemon adds a refreshing touch to the rich soup.
Enjoy:
Gather your loved ones and savor the comforting flavors of this hearty oxtail soup!
Chef’s Note
Oxtail Preparation: Oxtail is a gelatinous cut, which means it requires long cooking times to become tender. This is what gives the soup its rich, velvety texture.
Bone-In Benefits: Using bone-in oxtail is crucial for maximizing flavor. The marrow in the bones adds depth to the broth.
Flavor Variations: Feel free to customize the soup by adding other vegetables like bell peppers, corn, or even leafy greens. You can also experiment with different herbs and spices to suit your taste.
Make Ahead: Oxtail soup can be made a day in advance. Let it cool, then store it in the refrigerator. The flavors will deepen overnight, and you can easily reheat it on the stovetop.
Freezing Tips: This soup freezes well. To freeze, allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information (per serving, approx. 1.5 cups)
- Calories: 400
- Protein: 28g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 800mg (varies based on broth)
- Calcium: 70mg
- Iron: 4mg
Oxtail soup is not only a delightful dish but also offers a good amount of protein and essential nutrients, making it a fulfilling meal option.
Conclusion
Oxtail soup is a true comfort food that encapsulates the essence of home cooking. With its rich broth, tender meat, and wholesome vegetables, it’s a dish that brings warmth and satisfaction to the table.
Whether you’re making it for a family gathering or a cozy night in, this soup is sure to impress. Embrace the culinary traditions of oxtail soup and enjoy the delicious flavors that come from this time-honored recipe. Serve it with a side of crusty bread or rice for a complete meal that nourishes both body and soul!
Thanks for visiting Soups Recipe