Oxtail Soup" Check out our Insider Oxtail Soup Recipe In No Time!" Oxtail-soup is made with beef tails. Oxtail soup is popular in United Kingdom since 18th century. I found this oxtail-soup recipe from a popular magazine which was highly recommended by chef. After i cook this soup, i love this soup so much! What i can comment is, Restaurant Standard Soup Recipe! Chef's Recommended Oxtail-Soup
Ingredients (3 servings)To prepare 4 pounds of fresh oxtail, 2 pounds of beef or pork bones, 2 carrot (peeled and diced), 2 onions (peeled and sliced), 5 cloves garlic, 2 tomatoes (quartered), 2 celery stalk (cut into 1 inch piece), 1 leek (chopped), 2 bay leaves, 3 tablespoons of olive oil, 3 tablespoons of butter, scallion, seasoning : thyme, salt and pepper. The Making Firstly, Prepare a large soup pot, heat 2 tbsp of butter and olive oil each, brown carrot, onion and season with herbs. When the carrot & onions are soft, remove them from the pot & set aside. In the soup pot, heat olive oil and butter, brown, turning and basting oxtail and beef bones. (Do not allow to dry). Browning step can also be accomplished by roasting in oven. When the oxtail was turn into roasted color, add garlic and brown for 10 minutes. When the garlic becomes roasted, mash it into the oil. Add water, only enough to cover. Return the carrots, onions, and add bay leaves, celery, leek, tomatoes, 1 sprig of thyme and other herbs of your choice, and salt and pepper to taste. Cover the lid and simmer for about 3 hours. Garnish with scallions before serve. If you enjoy more flavor, you can add 1 tbsp of catsup or 1 tomatoes during the final hour of cooking.
Coda Alla Vacinara (Oxtail Soup) Here is another cooking method which are widely served in Restaurants around the world.
Ingredients for oxtail soup (3 servings)Well, for ingredients, you need to prepare for 4 pounds of oxtail, 1 carrot, 1 leek, 1 celery, some parsley, some thyme, some beef cheek, 1 onion (chopped), 4 garlic clove (finely chopped), 1/2 bottle of dry white wine, 6 tomatoes (chopped), 1 spoon of tomato paste. The Making for this oxtail soup Firstly, prepare a soup pot, boil water and add in oxtail. Remove scum, if there is any. Add carrot, leek, celery, parsley and thyme. Cover the lid and simmer for 3 hours. If you can get ox or pork cheek, put that in too. Keep the liquid. Next, in a different saucepan, heat some lard or oil and gently fry onion, carrot, the pork cheek, also chopped (or some bacon if you couldn’t get pork cheek), an a chopped garlic clove. Add some chopped parsley and the oxtail. Pour in half a bottle of dry white wine and allow some to evaporate. Then add tomatoes and a big spoon of tomato paste. Nutmeg and cinnamon could also make an appearance. Simmer for 2 hours, adding a little of the stock from the other pan whenever it gets dry. You could also add some boiled, sliced celery hearts, raisins, pinenuts, and even some bitter cocoa powder. If so, add at the end and cook for 10 minutes extra. Serve hot.
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Weight Watchers Soup besides of Oxtail Soup
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