Video:How to Make Oxtail Soupwith Gary Chisholm
Oxtail soup is a hearty stew that is great for a cold wintry night. Here's a delicious recipe for oxtail soup that takes little effort to make.See Transcript
Transcript:How to Make Oxtail SoupHi, I'm Gary Chisholm with About.com, and today we're making oxtail soup, using a recipe from About.com's Home Cooking site.
Ingredients for the Oxtail SoupFor this recipe you'll need:
- 2 pounds of oxtail, cut in 1 to 1-1/2 inch chunks
- 1/2 cup unsifted flour plus two tablespoons
- 2 tablespoons beef drippings or cooking oil
- 2 medium-size yellow onions, peeled and minced
- 2 quarts of water (or six cups)
- 1 pint of beef broth or bouillon
- 2 tablespoons of tomato paste
- 2 teaspoons of salt
- 1/4 teaspoon of black pepper
- 1 bay leaf
- 1/2 teaspoon thyme
- 3 cloves
- 2 sprigs of parsley
- 2 medium-size carrots, peeled and diced
- 1 stalk of celery, diced
- 1/3 cup of dry sherry
Cook the Oxtail SoupFirst, dredge the oxtails in 1/2 cup of flour, then heat the cooking oil in a large, heavy kettle over high heat; drain the oxtails on paper towels. For added flavor, put a touch of Cajun seasoning mix on the oxtails.
Turn the heat to medium and stir-fry the onions 8-10 minutes until golden; sprinkle in the remaining flour, mix well and brown lightly.
Slowly, add the water, stir in the tomato paste, salt and pepper, a bay leaf, thyme, cloves and parsley. Return the oxtail to the kettle, cover and simmer for three hours until the meat is tender; remove from heat and take out the cheesecloth bag.
Serve the Oxtail SoupSeparate the meat from the bones and cut into bite-size pieces, returning to the kettle along with carrots and celery. Cover and simmer for 10-15 minutes until the carrots are tender. If you like, mix in the sherry or port wine. Serve as is or strain kettle liquid.
You can serve as a first course and follow with the oxtails and vegetables. Add 4-5 drops of hot sauce for an extra kick.
Check out Food.About.com for more well-seasoned recipes. Thanks for watching.
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