Traditional Vegetable Oxtail Soup Recipe2017-08-21
- Yield : 8 soup bowls
- Servings : 8
- Prep Time : 10m
- Cook Time : 4:30 h
- Ready In : 4:40 h
Traditional vegetable oxtail soup recipe. Oxtail is a strong soup that lets you know it’s on the table. Very delicious for winter or summer menus, the subtle blending of ingredients makes the final result so tasty that I like to follow it with a light main course such as a souffle, a salad, or an omelet.
My rules for soup are simple. First, the soup must be light. I favor black mushroom not only because it’s a light soup but also is complements all other dishes so well, and you can serve it anytime of the year.
Hot soups like a traditional vegetable oxtail soup recipe should be served steaming hot in bowls that have been warmed in the oven or filled with boiling hot water and let stand before the soup comes to the table.
In this topic, I propose you 2 different styles to cook oxtail soup with different ingredients.
Oxtail Vegetable Soup Recipe
Ingredients: 1/4 pound (120 g) salt pork, 1 pound (480 g) oxtail, cut up, 2 cans (10½ oz (315 ml each)) beef consomme, 1 cup (250 ml) water, Bouquet garni-2 sprigs fresh parsley, 1 bay leaf, 1 stalk celery, including top, salt and freshly ground black pepper, 1 teaspoon tomato paste, 2 tablespoons all-purpose flour, 1 cup (250 ml) dry red wine, chopped fresh parsley, for garnish
Instructions: Cube and saute salt pork in a pot until browned on all sides. Remove pork and brown oxtails in the fat on all sides. Add beef consomme and water, bouquet garni, and seasoning. bring to a boil over medium-high heat, then reduce heat to low and simmer for 2 hours.
Strain soup and return to the pot. Stir in tomato paste. In a small mixing bowl, combine all-purpose flour and dry red wine. Mix thoroughly and blend into the soup with the wire whisk. Simmer over low heat for a further 15 minutes.
Serve piping hot, topped with a sprinkle of finely chopped fresh parsley.
Traditional Vegetable Oxtail Soup Recipe
- 1 oxtail, disjointed
- 1/4 cup (60 ml) drippings
- 7½ cups (1/8 L) hot water
- 1²⁄³ cups (410 ml) dry red wine
- salt and freshly ground black pepper
- 2 bay leaves
- 1 fresh stalk celery, chopped
- 1 yellow onion, peeled and chopped
- 1 carrot, peeled and sliced
- dash mixed herbs
- 12 peppercorns
- 3 cloves
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Worcestershire sauce
Brown the oxtail joints in the drippings in a large pan for 10 minutes. Siim off the fat. Add the hot water, wine, salt, black pepper, and the bay leaves. Cover and simmer over low heat for 3 hours.
Skim off the fat globules, then bring to a boil over mrdium-high heat. Discard cooked oxtail and set aside. Using a fine strainer, strain the stock into a dip bowl. Return the stock to the pan and add the celery, onion, carrot, mixed herbs, peppercorns and cloves. adjust seasoning to taste. Simmer over low heat for a further 1 hour.
Strain. return the liquor to the saucepan and discard the vegetables. In a small mixing bowl,combine all-purpose flour and a little cold water. Blend to a smooth paste. Add flour mixture to the stock, and bring to a vigorous boil. Add oxtail and Worcestershire sauce. reheat gently. Serve hot.
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This information is per serving.