Baxters Oxtail Soup Asda Recipes

OXTAIL SOUP

Steps:

• Pat oxtail segments dry and season with salt and pepper. Set aside.
• In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
• Add oxtail segments, without crowding. Cook the meat undisturbed for 5 - 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
• Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
• Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 - 10 minutes.
• Add the garlic, cooking until fragrant, about 30 seconds.
• Stir in tomato paste and Worcestershire sauce.
• Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
• Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
• Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
• Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.
• To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
• Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.

HEARTY OXTAIL SOUP

Steps:

• In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.