Making delicious ox-tail soup
Ox-tail soup is a flavorful and hearty dish that requires a bit of time and patience to prepare. Here's a recipe for making delicious ox-tail soup:
Ingredients:
- 2 pounds of ox tail
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves of garlic, minced
- 1 bay leaf
- 1 sprig of fresh thyme
- 6 cups beef broth
- 1 cup red wine (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
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Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ox tail pieces and brown them on all sides. This step helps to develop the flavors.
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Once the ox tail is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they are softened and slightly browned.
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Return the ox tail to the pot and add the bay leaf, thyme sprig, beef broth, and red wine (if using). The red wine adds a rich flavor to the soup but is optional. Season with salt and pepper to taste.
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Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 2 to 3 hours, or until the meat is tender and falling off the bone. Skim off any fat or impurities that rise to the surface during cooking.
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Once the ox tail is tender, remove it from the soup and let it cool slightly. Remove the meat from the bones and shred it into bite-sized pieces. Discard any excess fat or gristle.
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Return the shredded meat to the pot and discard the bones. Adjust the seasoning if needed and let the soup simmer for an additional 15 to 20 minutes to allow the flavors to meld together.
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Remove the bay leaf and thyme sprig from the pot before serving. Ladle the ox-tail soup into bowls and garnish with chopped fresh parsley if desired.
Preparation Time: The preparation time for ox-tail soup is approximately 15 minutes, and the total cooking time is around 3 to 3.5 hours.
Write-up:
To begin, the ox tail is first browned to enhance its natural flavors. The caramelization adds depth and richness to the soup. The meat is then set aside while a fragrant combination of onion, carrots, celery, and garlic is sautéed in the same pot, infusing the vegetables with a delightful sweetness.
Once the vegetables have softened and taken on a slightly golden hue, the browned ox tail rejoins the party. A bay leaf and a sprig of fresh thyme are added, lending their aromatic notes to the soup. Beef broth and red wine (optional) are poured in, elevating the soup's richness and complexity.
The soup is then left to simmer gently for a few hours, allowing the meat to become tender and the flavors to intensify. As the soup simmers, any impurities are skimmed off to ensure a clear and clean broth.
Once the ox tail is fall-off-the-bone tender, it is removed from the soup and shredded into succulent pieces. The meat is returned to the pot, and the bones are discarded. The soup is given a final seasoning adjustment and allowed to simmer a bit longer for the flavors to harmonize.
Keywords: ox-tail soup, recipe, tender meat, rich broth, flavorful vegetables, comforting dish