OXTAIL SOUP RECIPE | BBC GOOD FOOD
Forget canned soup – this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup, Starter, Supper
Total Time 4 hours 25 minutes
Prep Time 25 minutes
Cook Time 4 hours
Yield 6
Number Of Ingredients 15
Steps:
- Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
- Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
- Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.
- Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.
Nutrition Facts : Calories 302 calories, FatContent 17 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.1 milligram of sodium
BEEF PHO RECIPE | ALLRECIPES
South Vietnamese-style pho. A comforting, richly-seasoned beef broth is ladled over rice noodles and thinly sliced beef. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.
Provided by LETT101
Categories Vietnamese Soups and Stews
Total Time 14 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the beef bones in a 9-quart (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
- Meanwhile, preheat broiler. Put onions and unpeeled ginger on a foil-lined, 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
- Skim fat from surface of broth, and add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better). Strain broth. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste broth and add additional salt as needed. Chill overnight.
- Skim fat from top of chilled broth. Bring broth to a boil; reduce heat and keep hot until ready to serve.
- Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices.
- Divide noodles among bowls (1 1/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles.
Nutrition Facts : Calories 884.7 calories, CarbohydrateContent 102.2 g, CholesterolContent 174.4 mg, FatContent 23.9 g, FiberContent 3.3 g, ProteinContent 60.5 g, SaturatedFatContent 8.6 g, SodiumContent 1745.4 mg
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