OXTAIL SOUP
Though a humble cut, oxtail segments braised in a rich broth with root vegetables makes a sumptuous, comforting soup.
Provided by Christine Pittman
Categories Soup
Time 3h35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 603 calories, Sugar 6.9 g, Sodium 1401.5 mg, Fat 26.5 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 6 g, Protein 58 g, Cholesterol 187.5 mg
OXTAIL
Steps:
- In a Dutch oven place oxtails with soy sauce, browning, jerk rub, paprika, all-purpose seasoning and steak seasoning. Rub seasoning all over the oxtails.
- Add the garlic, green onions, ginger, onion and Scotch bonnet with 3 ounces water and brown the oxtails on medium heat until center bones turn brown.
- Cover the oxtails with water and bring to a boil. Reduce heat to medium. Continue to cook, adding more water as it evaporates, until oxtails are tender, about 3 hours. Season to taste.
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