One of those soups many have heard of but never tried.
Oxtail Soup
Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used
Print Facebook Pinterest Twitter Add to Collection Servings: 6 people
Calories: 1297kcal
Ingredients
- 2 tbsp vegetable oil 30 ml
- 6 lbs oxtails 2.75 Kg
- 1 large onion halved
- 1 cup dry red wine 250 ml
- 8 cups beef stock 2 L
- 3 tbsp dry Sherry 45 ml
- 1 large carrot chopped
- 1 large stalk celery chopped
- 1 pinch Salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches.
- Remove and set aside.
- Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot.
- Boil until the wine is reduced to about 2 tablespoons (30 ml).
- Add the reserved oxtails and onion and reduce the heat to low.
- Simmer covered for 20 minutes.
- Add the beef stock and bring to a boil over high heat.
- Skim off the foam that rises to the surface and simmer partially covered for 4 hours.
- Strain the soup and set the oxtails aside to cool.
- Pick off the meat from the oxtails and reserve.
- Refrigerate the meat and stock for up to 3 days.
- Skim off and discard the fat from the surface of the stock.
- Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper.
- Simmer just until the vegetables are tender, about 10 minutes.
- Serve garnished with chopped parsley if desired.
Notes
This should always be made the day before you intend to serve and refridgerate it overnight. This will make the removal of the thin layer of fat easier.
Nutrition
Calories: 1297kcal | Carbohydrates: 6g | Protein: 142g | Fat: 70g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 481mg | Sodium: 2573mg | Potassium: 1305mg | Fiber: 0.3g | Sugar: 3g
