Batchelors Cup a Soup Oxtail 4 Sachets 78 g

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Oxtails are fatty and gelatinous and each oxtail piece has a lot of connective tissue. It needs a long, slow simmer to break down all the tough tissues and release the flavor and juices.

If it’s your first time preparing homemade oxtail soup, you should know that the reason it produces a lot of flavor comes down to the long cooking time and the oxtails, of course. You can brown and simmer the oxtail up to one day in advance. Refrigerate the cooking liquid overnight to allow the fat to rise and solidify. Add the carrots, parsnips, potatoes, oxtail meat and cooking liquid.Bring to a boil, then reduce the heat and simmer until the veggies are tender. Our oxtail soup recipe doesn’t call for any special cleaning prep for the oxtails. Simply prepare them the same way you would any other stew meat. You can rinse them, but just be sure to pat them dry well with paper towels because wet meat doesn’t brown. What to Serve with Oxtail Soup If you like this soup, you will also like our lamb soup, Dutch oven beef stewand our lamb stew with garlic polenta. Oxtail Soup Ingredients

Pasta 'n' Sauce

Transform this old-fashioned oxtail soup recipe into a meaty oxtail stewwith one simple change! Simply reduce the cooking liquid by two-thirds or less. It’s tasty served with make ahead mashed potatoesor wild blend rice. Great oxtail soup simmers for a while and this traditional method is key to turning a very cheap cut of meat into a hearty beef soup. Store leftovers in an airtight container in the refrigerator for up to one week.When cold, the liquid will turn gelatinous (all that nutritious collagen from the oxtail bones!) but when reheated, it will liquify again.

Whenever I make this hearty oxtail soup recipe, it brings to mind happy memories of my dad. As a young teenager, I remember how the thought of eating ‘oxtails’ was offensive to me but when dad served it, I ate it with gusto! Every bowl of oxtail soup is a serving of coziness and nostalgia. Searing the oxtail adds flavor. It adds a rich brown crust and caramelizes the meat (the Malliard reaction). Make sure you work in batches. If you crowd the pot, they will steam instead of brown. Heat the remaining 2 tablespoons oil in the empty Dutch oven or soup pot and heat over medium-high.Add onions, leeks, and celery.Sauté until onions are translucent, about 5 minutes.Add the carrots, parsnips, potatoes, oxtail meat, remaining beef broth and the cooking liquid.Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the vegetables are tender, stirring occasionally, about 20 minutes. Waxy potatoes. Waxy potatoes like New potatoes, red bliss, and creamer potatoeshold their shape in soup better than starchy potatoes like Russets. Simmer this beefy soup for hours and serve it along with your favorite sides for a complete meal. We suggest a slice of sourdough bread, cheddar cornbreador rustic barley biscuits to go with it. A side salador a meatloaf sandwichare also tasty options. Why This Oxtail Soup Recipe Works

Fresh garlic. You can also use dried garlic for convenience but we think fresh garlic adds a punchier flavor. Using tongs, transfer the cooked oxtails to a plate and reserve. Remove and discard the bay leaves and the rosemary/thyme bundle.Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies (about 1 hour). Add half of the beef broth, wine, tomato paste, garlic, herb bundle, and bay leaves to the pot and bring to a boil.Return the browned oxtail to the pot, then reduce the heat to low. Cover and simmer for 3 hours. Parsnips. Parsnips look a bit like white carrots but they are sweeter. If you can’t find parsnips, sweet potatoes would be a nice substitute.