Oxtail soup???

Question

tomatoes i know,chicken obvious,what is oxtail???and to all you smart asses i know it,s not the tail of an ox!

Answer 1

Mom made it when I was a kid and I think it was the tail of an ox. Onions and carrots, maybe some celery.

Add some barley.

Spices - parsley, salt, pepper, basil, oregano

Found this on cooks.com

2 lbs. disjointed oxtails or meaty lamb bones
2 tablespoons olive oil
1 cup barley
2 quarts cold water
3 cloves garlic, minced
1 large onion
2 large carrots, peeled and sliced
2 celery stalks, sliced thinly
1/2 cup fresh parsley, chopped
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons ketchup (optional)
Rinse oxtails in cold water and pat dry.
In a large kettle or Dutch oven, brown oxtails over high heat in olive oil. Do not cook through - just cook until they color on the outside. Add onion, garlic, and carrots just as the meat begins to take on color.

Stir in water, barley and oxtails. Add remaining ingredients, except parsley, salt, pepper, and ketchup.

Bring to a boil; reduce heat. Cover and simmer for 2 hours. Add salt and pepper, to taste. If you prefer a sweeter taste, add ketchup, if desired, or a few coarsely chopped extra-ripe fresh tomatoes, when in season.

Continue to simmer for another hour or so, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender. Add beef or vegetable broth if soup becomes too thick.

Stir in fresh parsley during final 20 minutes of cooking. Remove meat from bones and return it to soup. Skim off fat from top of soup. Remove bay leaf. Taste and adjust seasonings.

This is a versatile favorite that is just as much at home served as the first course of your July 4th picnic or barbecue as it is served by the fire on a wintry night.

In the Summertime, it's great to make on the side burner of your grill since it cooks over a low flame and doesn't take much gas when cooked in a Dutch oven and won't heat up the kitchen.

Answer 2

OXTAIL SOUP
One story on the origin of Oxtail Soup is that during the French Revolution when the slaughterhouses sent the their hides to the tanneries without cleaning them, leaving on the tails. A French noble asked for a tail, which was willingly given to him, and he created the first oxtail soup. Soon, the tanners began charging for the tails because of the constant demand that had been created for them. The dish was supposedly introduced to England by French refugees from the 'terror'.


OXTAIL SOUP



Place a 1 lb. ox tail in pot, cover with 2 quarts water, add 1 bay leaf, 3 grains allspice, and 6 peppercorns, and bring to boil. Skim off foam until no more forms, then reduce heat, cover, and cook on low heat 90 min. Add standard soup vegetables, diced, and 2 peeled, diced raw potatoes, 2 teaspoons salt, and cook until tender.

Simmer 1 finely chopped onion in 1 tablespoon butter, add 2 tablespoons flour and simmer until slightly browned. Dilute with 1 cup soup, stirring until lumpfree, and add to pot. Simmer briefly. Salt & pepper, season with about 1/2 teaspoon paprika. Remove any meat from tail, dice, and return to soup. Garnish with a little chopped parsley and serve over egg noodles.

Answer 3

cost 6.00 Malaysian Style Oxtail Soup Recipe #769632 ratings This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook! by Grace Lynn | Edit...My Notes Requires Premium MembershipMy Notes ONLY YOU see your private notes, and they print with the recipe. 8 servings 2¾ hours 15 min prep Change to: servings US Metric 2 1/2 lbs oxtails, 2 inch pieces 1 medium onion, halved,peel left on 5 cloves garlic, peeled and crushed 3 sprigs fresh cilantro, roots and stems lightly crushed 1 cinnamon stick, 3 inches long 1 teaspoon ground cumin 1/2 teaspoon whole coriander seeds 1 dried red chili 4 cups beef broth water salt & freshly ground black pepper, to taste 3 tablespoons finely slivered peeled fresh ginger, cut into 1 inch lengths 1 tablespoon finely slivered garlic 1/2 cup coarsely chopped fresh cilantro leaves Not the one? See other Malaysian Style Oxtail Soup Recipes Spicy Clear Soups < 4 hours Clear Soups Malaysian Clear Soups Beef Clear Soups Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot. Add the broth and water to cover the ingredients by 1 1/2 inches. Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface. Season with salt and pepper and cook uncovered for another 15 minutes. The oxtail should be very tender. Remove from the heat. Remove the oxtails and shred the meat from the bones, discarding the bones and any fat. Set the meat aside Strain the broth through a very fine strainer. Cool for at least 1 hour so that the fat rises to the top. Skim off all the fat and discard. Return the broth to the soup pot. Add the ginger and slivered garlic. Bring to a boil, reduce the heat, and simmer for 10 minutes. Return the shredded meat to the broth and cook another 5 minutes. Stir in the cilantro and cook 1 minute longer. ADVERTISEMENT Question about this recipe? Ask the Chef or Ask the Community What to serve with this recipe? Find: Appetizer Beverage Soup Salad Main Dish Vegetable Side Dish Pasta Side Dish Rice Side Dish Potato Side Dish Dessert Browse similar recipes by category: Course > Soups > Clear Main Ingredient > Meat > Beef Cuisine > Asian > Southeastern > Malaysian Preparation > Time to Make > < 4 hours Occasion > Taste/Mood > Spicy Occasion > Taste/Mood > Comfort Food Occasion > Taste/Mood > Savory Occasion > Everyday Find a typo or error? "Malaysian Style Oxtail Soup" Recipe #76963

Answer 4

Never heard of putting chicken in oxtail soup, but it is indeed the tails of...well, not oxen, but beef cattle. Wonderfully tender meat, very tasty and my dog loves to gnaw the bones from the larger joints.

I used to eat it with rice for breakfast when I lived in Korea, and still think the Korean style of cooking it is tops.

Answer 5

It actually is. This day and age, because it's hard to come by, oxtail has been replaced by beef or veal tail. Because it's so bony the meat is flavorful, and that's why it's so good.

Answer 6

Oxtail Soup Mix Pot Roast:

Notes: Beef rump is very lean. You can also use boned and tied beef chuck, which gets more succulent but doesn't slice as neatly. Serve the meat and gravy with mashed potatoes or hot fettuccine

1 piece (about 3 lb.) beef rump
1 teaspoon salad oil (optional)
2 onions (1 lb. total), peeled and sliced
1 bottle (12 oz.) beer
1 package (1.8 oz.) oxtail soup mix

1. Wipe meat with a damp towel. Place a 5- to 6-quart pan over high heat and add oil (if desired). Add meat and brown lightly all over, turning as needed, about 5 minutes.

2. Transfer meat to a bowl. Add onions and 2 tablespoons water to pan. Stir frequently until onions are lightly browned, about 5 minutes.

3. Add beer, soup mix, and 1 cup water to pan; stir to release browned bits. Add beef and any juice. Bring to a boil, reduce heat, cover, and simmer gently until meat is very tender when pierced, about 3 hours.

4. Lift meat onto a platter and keep warm. Let stand at least 10 minutes to slice neatly. Meanwhile, if needed, boil sauce, uncovered, over high heat, stirring occasionally, until reduced to 3 cups.

5. Slice roast and serve with gravy.

Yield: Makes 8 servings

Answer 7

I really like both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Answer 8

If perhaps it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

i hate oxtail soup it tastes so gross my filipino grandmother makes it ewww it really is ox's tails

Answer 10

which part of "OX TAIL" do you have problem understanding.