Oxtail Soup Recipe Easy

OldFashioned Oxtail Soup Recipe Savor the Best

WEBReserve the oxtail meat on a plate. Heat the remaining 2 tablespoons oil in the empty Dutch oven or soup pot and heat over medium-high. Add …

Rating: 4.9/5(60)
1. Pat the oxtail pieces dry with paper towels then season them with salt and pepper. Heat 2 tablespoons oil in a 6-quart Dutch oven or soup pot set over medium-high heat. Working in batches, add a portion of the oxtails and brown them on all sides, transfer to a plate and continue until all the oxtails have browned, about 20 minutes.
2. Add the beef broth, wine, garlic, herb bundle and bay leaves to the Dutch oven and bring to a boil. Return the browned oxtail to the pot, then reduce the heat to low, cover and simmer for 3 hours.
3. Using tongs, transfer the cooked oxtails to a plate and reserve, remove and discard rosemary/thyme sprig bundle. Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies, about 1 hour.
4. Remove the container of liquid from the freezer and scoop off the solidified fat and discard. Transfer the oxtails to a cutting board and remove the meat, discard the bones and any grizzle. Reserve the oxtail meat on a plate.

Preview

See Also:

Show details

Korean Oxtail Soup Cooking With Lei

WEBMay 9, 2024 · In a large saucepan over medium heat, add onions and oil, stirring occasionally until the onions begin to turn golden. Step Two: …

1. In a large saucepan over medium heat, add onions and oil, stirring occasionally until onions begin to turn golden.
2. Add water, oxtail, potatoes, soybean paste, chilli powder and stir to combine. Turn the heat to the lowest, cover with lid and braise for 3 hours. Stirring occasionally and add more water as needed.
3. Stir in the balsamic vinegar (optional), add spring onions and serve.

Preview

See Also:

Show details

Amazing Korean Oxtail Soup Stove Top, Instant Pot, …

WEBNov 3, 2019 · Removing impurities from the oxtail. For Stovetop (3-4 hours simmering time): 1.) Once the oxtail has been drained of all its blood, …

1. Immerse oxtail in cold water for about 2 hours. Let it sit in the fridge and the blood will build up over those hours. Drain the water, refill with cold water and repeat the same steps. Do this about 2 times or until the liquid has cleared.
2. For Stovetop (3-4 hours simmering time): 1.) Once the oxtail has been drained of all its blood, transfer the oxtail to a large pot. Add in the daikon, peppercorn, garlic, and scallion whites, Fill it up with about 8-10 cups of water or close to the top. Make sure to leave an inch or two as the water will overflow once it boils. Heat on High, wait for it to come to a rolling boil, then lower heat to medium. You'll notice some For Instant Pot (1 hour simmering time): 1.) Move oxtails to the instant pot. Pour in about 4-5 cups of water. Set on MANUAL HIGH for 10 minutes. Strain the oxtail and discard all the water. 2.) Move oxtails back to the Instant Pot. This time fill up with 8-10 cups of water. Add the daikon , garlic, peppercorn, and scallion whites. Set on MANUAL HIGH for 40 minutes. Let the pressure naturally release itself which will be an additional 10 minutes. For Slow Cooker (7-8 hours simmering time): 1.) Move oxtails to large pot. Pour in about 4-5 cups of water. Boil for 10
3. If you want less fat, I suggest preparing this a day before consumption. Once the soup is ready, move the soup over to the fridge. Let it cool overnight and you will find the fat has solidified. You'll find that it's easier to remove the fat this way.
4. Top with green scallions, salt, and white pepper to taste. You can add kim chi and shirataki noodles for sides.

Preview

See Also:

Show details