Oxtail Soup Recipe
Overview:
Indulge in the rich flavors of this hearty oxtail soup, a recipe that embodies warmth and comfort in every spoonful. Perfect for a cozy dinner or to impress guests with its robust taste and nourishing ingredients.
- Name: Oxtail Soup
- Cook Time: 5 hours
- Prep Time: 30 minutes
- Total Time: 5 hours 30 minutes
- Recipe Category: Meat
- Keywords: Oven, Comfort Food
- Yield: 7 quarts
Ingredients:
Here’s what you’ll need to prepare this flavorful oxtail soup:
| Quantity | Ingredient |
|---|---|
| 5 | Oxtails |
| 1 | Onion, quartered |
| 2 | Garlic cloves |
| 2 | Celery hearts |
| 3 | Bay leaves |
| 2 | Yellow onions, chopped |
| 3 | Celery ribs, sliced |
| 2 | Carrots, sliced |
| 1 | Can (14 oz) diced tomatoes |
| 1 1/2 | Cups barley |
| 1 | Tablespoon flour |
| 1 | Teaspoon salt |
| 2 | Tablespoons tomato paste |
| 16 | Cups water |
| 1 | Can (11.5 oz) Beefamato |
| 6 | Cups spinach, chopped |
Instructions:
-
Preheat and Prepare:
- Preheat your oven to 425°F (220°C).
- Lightly oil a roasting pan.
-
Prepare Oxtails:
- Dredge oxtails in a mixture of flour, salt, and freshly ground black pepper.
- Place oxtails in the oiled roasting pan.
- Roast for about 15 minutes until they begin to brown.
-
Roast Vegetables:
- Add quartered onions, garlic cloves, and celery hearts to the roasting pan.
- Spread tomato paste over the oxtails and roast, stirring occasionally, until the oxtails are well browned, about 40 minutes.
-
Deglaze and Transfer:
- Transfer the oxtails and roasted vegetables to a large stockpot.
- Pour off any excess grease from the roasting pan, but save the caramelized cooking juices.
- Add 2 cups of cold water to the hot roasting pan to deglaze, scraping up any brown bits.
- Add this liquid to the stockpot.
-
Prepare the Stock:
- To the stockpot, add the Beefamato, remaining 4 1/2 quarts of cold water, bay leaves, and beef base.
- Place the stockpot in the preheated oven at 250°F (120°C).
- Cook for approximately 3 hours or until the meat is tender.
-
Strain and Chill (Optional):
- Remove the stockpot from the oven and strain the stock, reserving the oxtails.
- Optionally, chill the stock to easily remove excess fat, leaving about 2 tablespoons for added flavor.
-
Prepare Soup:
- Remove the meat from the oxtail bones and set aside.
- Heat the strained stock on the stove over low heat to a simmer.
- Add chopped onion, sliced mushrooms, sliced celery, sliced carrots, spinach, diced tomatoes, and barley.
- Simmer until the barley is tender, approximately 30 minutes.
-
Finish and Serve:
- Add the reserved oxtail meat back into the soup and heat through.
- Season with salt and pepper to taste.
- Serve hot, accompanied by crusty rolls for a satisfying meal.
Nutritional Information (per serving):
- Calories: 342.6
- Fat: 5.7g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 978.1mg
- Carbohydrates: 65.6g
- Fiber: 12.6g
- Sugar: 10.5g
- Protein: 11.7g
Tips for Success:
- Ensure the oxtails are well-browned during roasting for richer flavor.
- Deglaze the roasting pan thoroughly to capture all the delicious caramelized bits.
- Adjust the simmering time for the barley based on desired tenderness.
- Chill the soup to skim off excess fat if you prefer a lighter consistency.
Conclusion:
This oxtail soup recipe from lovewithrecipes.com is a labor of love that rewards you with a soul-warming dish perfect for any occasion. Whether you’re cooking for family, friends, or yourself, the combination of tender oxtails, hearty vegetables, and flavorful broth promises a memorable dining experience. Serve this soup with pride and enjoy the rich flavors that will surely leave everyone asking for seconds!
