Oxtail soup is a true classic, offering comforting richness and deep flavour. This recipe showcases traditional elements while offering flexibility for personal preferences.
Ingredients:
- 1kg oxtail, cut into 1-2 inch pieces (We will cut it for you)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 8 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- Salt to taste
- Fresh parsley, chopped (for garnish)
Method:
- Brown the Oxtail: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the oxtail with salt and pepper. Sear in batches until golden brown on all sides, about 5-7 minutes per side. Transfer browned oxtail to a plate.
- Sauté the Aromatics: Reduce heat to medium and add onions, carrots, and celery. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add garlic, thyme, bay leaf, and peppercorns. Cook for another minute, stirring constantly.
- Simmer and Flavour Build: Deglaze the pot with red wine (if using), scraping up any browned bits. Stir in tomato paste and cook for another minute. Add the browned oxtail, beef broth, and enough water to cover the meat by about 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the oxtail meat is very tender and falling off the bone.
- Season and Enjoy: Remove the oxtail pieces from the soup and set aside. Strain the soup to remove solids, discarding the aromatics. Return the soup to the pot and skim off any excess fat. Season with salt to taste.
- Assemble and Garnish: Shred the oxtail meat and return it to the soup. Heat through for a few minutes. Serve hot, garnished with fresh parsley.
Tips:
- For a thicker soup, you can remove some of the cooked vegetables and blend them before returning them to the pot.
- You can add other vegetables like parsnips, turnips, or potatoes for more variety.
- If you prefer a spicier soup, add a pinch of red pepper flakes or a chopped chili pepper during the sautéing step.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Enjoy this delicious and nourishing oxtail soup! Remember, cooking is a journey of exploration. Feel free to adjust the ingredients and methods to suit your own tastes and preferences
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