Oxtail soup - Magical broth, tender meat and good vegetables
It takes some time, but the rewards are great!
Ingredients
To the broth
- 1 kg oxtails
- 1 pcs onion
- 1 cloves garlic
- 1 tbsp whole pepper
- 1 tbsp whole coriander
- 2 pcs bay leaf
- a little thyme
- 2 liter water
Oxtail soup
- 2 tbsp tomato purée
- 2 tsp sugar
- 2 dl red wine
- 1,2 liter broth
- 4 pcs potatoes
- 2 pcs carrot
- 0,5 pcs celery root
- 1 pcs parsley root
- meat from oxtails
- salt and pepper
- finely chopped parsley
Oxtails provide amazing broth. The distribution between bones, meat and fat makes oxtails perfect for slow cooking. This soup does not require much work, but it does take a long time. Perfect on days off, you can walk around all day and smell the good broth and look forward to dinner.
Step 1
Start by turning the grill in the oven to max. Rinse the oxtails in cold water, dry and place on a baking tray. I grill the oxtails on both sides until they have a nice grilled surface. If you do not have a grill element in the oven, you can fry in a pan on high heat. This crust helps to give the wonderful taste.
Step 2
Put the vegetables and spices to the broth in a saucepan and cook on medium heat until the meat is ready in the oven.
Step 3
When the meat is done, put the meat in the pan and pour on water. I use a pressure cooker because it saves the cooking time by about 70% and concentrates the taste even more. If you use a regular pan, use a lid and allow about 4 hours. With a pressure cooker, this job takes 1 hour. Both methods work excellently.
Step 4
Cut all the vegetables into small cubes and place in a bowl. Find a pan you want to make the soup in.
Step 5
Pour in a little neutral oil and add tomato puree and sugar. Mix well and cook for 3-4 minutes. This gives a rounder and sweeter taste to the tomato puree. Pour on the red wine and cook until the liquid is almost gone.
Step 6
When the meat is ready, take it out of the pan and put in a strainer. Strain the broth and place in another container. This broth from oxtails is absolutely amazing. Using a fork and peel all the meat from the tails and place on a plate.
Step 7
Pour the broth into the pan with the tomato paste and red wine. Mix together and add the diced vegetables. Let the vegetables cook in the broth for about 20-30 minutes on low heat until soft.
Step 8
When the vegetables are tender, add the meat from the oxtails back to the pan and simmer for a few more minutes. Season the soup with salt.
Step 9
Finish by sprinkling some finely chopped parsley on top and serve with good bread and butter. This soup is warming, nutritious and tastes very good. Good luck.
