Ingredients with Measurements:
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the oxtail and brown on all sides for about 5 minutes.
3. Remove the oxtail from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté for about 5 minutes, or until the vegetables are softened.
5. Add the bay leaf, thyme, rosemary, and beef broth to the pot.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the oxtail is tender and falling off the bone.
7. Remove the oxtail from the soup and shred the meat.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Return the shredded oxtail to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Simmer for an additional 10-15 minutes to allow the flavors to meld together.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- You can use any type of meat instead of oxtail, such as beef or lamb.
- You can use vegetable broth instead of beef broth for a vegetarian version.
- You can use half-and-half instead of heavy cream for a lighter version.
Variations:
- Add some diced potatoes or sweet potatoes for a heartier soup.
- Add some chopped kale or spinach for some extra greens.
- Add some red pepper flakes or hot sauce for some heat.
Tips and Tricks:
- Browning the oxtail before simmering adds extra flavor to the soup.
- Shredding the oxtail meat before adding it back to the soup makes it easier to eat.
- Use an immersion blender for easier blending and less mess.
- Let the soup simmer for at least 2 hours to allow the flavors to develop.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation Ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, simmer it for a bit longer to reduce the liquid.
Food Safety Advice:
- Make sure to cook the oxtail until it is fully cooked and tender.
- Store the soup in the refrigerator within 2 hours of cooking.
Food History:
- Oxtail soup has been a popular dish for centuries, especially in European and African cuisine.
Flavor Profiles:
- The soup is rich, creamy, and savory, with a hint of sweetness from the vegetables.
Serving Suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Jamaican