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Oxtail Soup
Created by: Howcan Team
Ingredients
- 3 lbs oxtail
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 8 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the oxtail and brown on all sides, about 8-10 minutes.
- Remove the oxtail from the pot and set aside.
- Add the chopped onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Return the oxtail to the pot and add the diced tomatoes, beef broth, bay leaves, and thyme.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 2.5 to 3 hours, or until the oxtail is tender.
- Skim off any fat that rises to the surface during cooking.
- Once the oxtail is tender, remove it from the pot and shred the meat from the bones. Discard the bones and return the meat to the pot.
- Taste the soup and adjust the seasoning if necessary.
- Serve the oxtail soup hot, garnished with chopped fresh parsley.
- Enjoy!
Oxtail soup has a rich history dating back to the 17th century, originating in England. It was a popular dish among the working class due to its affordability and hearty flavor. The soup gained popularity in the Caribbean and West Africa through the transatlantic slave trade, where it became a staple in their cuisine. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own spin on this classic dish, elevating it to fine dining status. Today, the best versions of oxtail soup can be found in Caribbean and West African restaurants, where it is often simmered with a blend of aromatic spices and served with rice or dumplings. The key to a delicious oxtail soup lies in the slow cooking of the oxtail, allowing the meat to become tender and flavorful, while infusing the broth with its rich essence. Whether it's the traditional English recipe or the Caribbean and West African variations, oxtail soup continues to be a beloved comfort food enjoyed by many around the world.
200 min
6
350 calories
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