Ox Tail Soup
Ox Tail Soup

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ox tail soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro.

Ox Tail Soup is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Ox Tail Soup is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have ox tail soup using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ox Tail Soup:
  1. Get 6-8 lb ox tails
  2. Take 2 onions, whole
  3. Make ready 2 onions, chopped
  4. Get 10 cloves garlic
  5. Get 3 bay leaves
  6. Prepare 3 cans tomato soup
  7. Get 1 cup barley (not "instant" barley")
  8. Make ready 2 lb carrots, peeled and sliced
  9. Prepare 10 stalks celery, sliced
  10. Make ready 2 large onions, diced
  11. Get 5 cups cooked spaetzle (see spaetzle recipe)

Today's recipe is for Korean style oxtail soup (called sokkoritang: 소꼬리탕 in Korean)! Many of you have requested this recipe over years but eventually today's the day that I. Oxtail soup can elevate to become an exotic wonder dish with an adventurous twist of This Malaysian oxtail soup is earthy, meaty, warm and comforting with the bursting flavor. Slow Cooker Oxtail Soup - a hearty stew with rich broth and succulent tender meat that's comforting and perfect anytime of the year Cold and warm season.

Instructions to make Ox Tail Soup:
  1. In a large stock pot, add ox tails, then add water to cover the oxtails by an inch. Add whole onions, cloves of the garlic, and bay leaves. Bring to boil, cover and let simmer for 3 hours.
  2. Take out ox tails and refrigerate overnight. Discard whole onion and cloves of garlic from the broth. Refrigerate the broth and bay leaves separately from the ox tails overnight.
  3. Skim and remove the layer of fat from the broth. Trim fat from ox tails.
  4. In a large stock pot, add back in broth and ox tails. Add in tomato soup, bring to boil. Add barley. Cover and simmer for an hour.
  5. Add in carrots, celery, and onion. Let simmer for 15 minutes.
  6. Add in spaetzle. Remove bay leaves.
  7. Enjoy!!!

For the oxtail soup, we enjoyed it with cab. The cab had strong earthy flavor but yet smelled light and refreshing. Oxtail Soup II. this link is to an external site that may or may not meet accessibility guidelines. This tomato-based oxtail soup is a family tradition. It originates from the Russian-style oxtail soup from Moscow Restaurant, one of the earliest foreign restaurants in Beijing.

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