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Before you jump to Oxtail Soup recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.
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You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to oxtail soup recipe. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Oxtail Soup:
- Get 4 pounds oxtails cut into 1inch thick pieces
- Provide 1/2 teaspoon red wine vinegar
- Provide 1/3 cup all purpose flour
- Use 2 teaspoons dry mustard
- Prepare salt and pepper
- You need 1/4 cup vegetable oil
- Use 1 cup red wine
- Use 1 onion chopped
- Take 2 cloves garlic
- Get 1 tablespoon tomatoes paste
- Provide 1 large can crushed tomatoes
- Provide 3 carrots sliced 1/2 inch thick
- Provide 3 ribs celery 1/2 inch thick
- Take 2 leeks trimmed 1/2 inch thick
- Get 2 Bay leaves
- Get 4 sprigs thyme
- Take 5 cups low sodium beef broth
- Get 1/4 cup fresh parsley
Instructions to make Oxtail Soup:
- Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
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