Oxtail Soup Caribbean Style

February 5, 2012 By jbcoobtg (Edit)

To serve “boneless” oxtail soup, just remove the oxtails from the finished soup with a slotted spoon, remove the morsels of meat, and return them to the pot.

INGREDIENTS
SERVES 6

2 pounds oxtails
1 medium onion, diced
2 carrots, diced
2 leeks, sliced
1 celery rib, diced
3 garlic cloves, minced
8 ounces mushrooms, sliced
1 large russet potato, peeled and diced
8 cups beef broth
2 bay leaves
1 tea-spoon red chilly powder (1/2 tea-spoon if wanted not too hot)
¼ cup red wine
¼ cup minced fresh parsley
Salt and pepper to taste
Place oxtails in a single layer in a roasting pan; roast in 400°F oven 40 minutes, turning occasionally.

Remove from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.

In a heavy soup pot, combine 2 tablespoons of fat from roasted oxtails, onion, carrots, leeks, celery, garlic, and mushrooms. Sauté 5 minutes over high heat.

Add potato, broth, and water from roasting pan; bring to a boil.

Add bay leaves and wine; reduce heat to medium. Add oxtails; simmer 2 hours.

Add parsley, salt, and pepper; remove from heat. Let stand a few minutes before serving.

Oxtail Tales

Oxtail dishes first appeared on peasant tables, in an attempt to use all parts of a slaughtered animal. Today, oxtail soups and stews are found on gourmet menus as well as in homey kitchens. Most oxtails are actually harvested from beef cattle of both sexes. These boney, muscled cuts of meat are extremely gelatinous and make a rich broth. Long, slow cooking is needed to tenderize the meat. Oxtails are a favorite Caribbean treat and oxtail broth is a U.K. staple.

Filed Under: Free Recipes 2

Oxtail Soup Recipe

February 5, 2012 By jbcoobtg (Edit)

Oxtails are beef, and they make the most delicious soup. Here it is made with onions, carrots, celery, thyme, and wine. It does take a long simmering time, but requires little work. The result is well worth it.

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

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)
Preparation:

Dredge oxtails 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 or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings