Ingredients with Measurements:
- 2 lbs oxtail
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Skimmer or slotted spoon
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add oxtail and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add onion, garlic, carrots, and celery to the pot and sauté until vegetables are tender, about 5-7 minutes.
4. Add bay leaf, thyme, salt, and black pepper to the pot and stir to combine.
5. Pour in beef broth, red wine, and tomato paste. Stir to combine.
6. Add oxtail back to the pot and bring to a boil.
7. Reduce heat to low and simmer for 3-4 hours, or until oxtail is tender and falls off the bone.
8. Skim off any fat or impurities that rise to the surface with a skimmer or slotted spoon.
9. Remove oxtail from the pot and shred the meat off the bone. Discard bones and any excess fat.
10. Return shredded meat to the pot and stir to combine.
11. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 270
Fat: 11g
Carbohydrates: 10g
Protein: 29g
Sodium: 1,200mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add potatoes or parsnips for a heartier soup.
- Add a can of diced tomatoes for a tomato-based soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Brown the oxtail well to add flavor to the soup.
- Skim off any fat or impurities that rise to the surface to keep the soup clear.
- Shred the meat off the bone for a more enjoyable eating experience.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a large soup bowl with a side of crusty bread.
Garnishes:
Garnish with chopped parsley or a dollop of sour cream.
Pairings:
Pair with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thin, simmer for longer to reduce the liquid. If the soup is too thick, add more broth or water.
Food safety advice:
Make sure to cook the oxtail until it is tender and falls off the bone to ensure it is safe to eat.
Food history:
Oxtail soup has been a popular dish for centuries, especially in European and Asian cuisine.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
Related Categories
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Region: Jamaican
Taste: Savory, Rich, Hearty, Umami, Comforting