Hearty Oxtail Soup Recipe (2024)

FAQs

Why do you soak oxtail before cooking? ›

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Oxtail soup makes the best bone broth!

The oxtail meat will impart a crazy amount of beefy flavor to the broth—and you can shred it and add it to the soup! How can you beat a collagen-rich, full-flavored broth, dotted with tender meat?

Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

Jamaican oxtail is very special due to the infusion of flavors that make this dish come alive. Braised in fresh herbs & spices such as thyme, scallion, scotch bonnet, allspice, and sometimes ginger, this dish is a labor of love that is totally worth it in the end.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

that's why catching and working with the fat early is so important. starting the braise with oxtails coating in flour not only gives them a nicer color but also starts thickening some fat.

Oxtail Nutritional Profile

High in protein (about 30 grams per 100g serving), essential for muscle repair, hormone production, and immune function.

Hearty, healthy and full of flavour, oxtail soup is the perfect winter-warmer. Oxtail soup: a quintessential British comfort food, with humble beginnings. Thought to have originated in London's east end by Spitalfields-dwelling Huguenots in the seventeenth century, the dish combines beef tails in a vegetable stew.

Another reason for the price spike is how oxtail is processed. Each cow yields only about six to eight pounds of the fat-coated tail, typically butchered into thick vertical slices, with lots of bones and collagen.

OK, so if you find that your brown stew 'oxtail' dish has a more bitter taste, this is more than likely due to using too much browning sauce.

What is the blue stuff on oxtails? ›

We get this question quite often: "My meat has green [or, blue] spots on it. Is it mold?" No. It's ink.

The key to transforming naturally tough and chewy oxtail into soft morsels of meat that readily slide off the bone is to braise it low and slow. This allows the vast amounts of collagen and connective tissue to slowly break down, rendering the oxtail tender and resulting in a broth thick with gelatin.

Jamaican oxtail in particular is reminiscent of the African one-pot cooking traditions used by the African slaves and maroons on the island as early as the mid-1500s. Island Spice Grill is bringing the classic to New York City's streets.

Oxtails (beef or veal tail) are a popular soul food dish and are usually served as a stew or braised and served over rice with brown gravy.

Soak them for 15-30 minutes undisturbed then scrub each one of them with the lemon or limes. Pour the water out and discard the lemon & limes.

Oxtail is, quite literally, the tail of a cow; a cow's tail moves around a lot to swat at flies, which means the meat on this appendage can be tough due to frequent use. Not only that, but tough cartilage and large bones mean that the amount of proper meat on this cut is limited.

USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method.