Batchelors Cup a Soup Oxtail 4 Sachets 78 g

Product Information

You can freeze this soup for six months if stored in a freezer-proof container. Let the soup cool completely before freezing it, and leave some space at the top of the container. ⭐️ Helpful Tools 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. Dry red wine. The wine adds a rich flavor, but if you don’t cook with wine, just increase the beef broth. 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 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.

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 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. 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. The soup is even better the next day.The flavors in this oxtail soup will intensify after refrigerating and reheating the next day. 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.

Cup a Soup

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. 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 Fresh herbs. We used rosemary, thyme, and bay leaves. If you tie the rosemary and thyme in a bundle with butchers twine, you can pull them out after the soup finishes simmering. You can also substitute the fresh herbs with dried herbs.

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.From decadent brownies with frostingto light lemon meringuesand strawberry popsicles, here are some delicious dessert options to complete your meal. 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. 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.

Fresh garlic. You can also use dried garlic for convenience but we think fresh garlic adds a punchier flavor. Additional vegetables of your choice can be addedor substituted. Sweet potatoes, cabbage, or root vegetables like rutabaga, and turnips are some suggestions. Remove the container of liquid from the freezer and scrape off the solidified fat. Reserve the liquid which, will have formed into a jell.Transfer the oxtails to a cutting board and remove the meat. Discard the bones and any grizzle.Reserve the oxtail meat on a plate. Our old-fashioned oxtail soup is an adaptation of his original recipe. We’ve added in a few other ingredients for flavor, but the gist of it is all the same. 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.Give the broth a long, slow simmer. The connective tissues will break down, and the meat becomes super tender. 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).