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How To Make Oxtail Soup

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How To Make Oxtail Soup
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Oxtail Soup recipe. Oxtail is a favourite meat for soups and stews in many areas of the world. Our Oxtail Soup recipe is perfect for a winter's day. Enlarge Oxtail Soup recipe. Oxtail is a favourite meat for soups and stews in many areas of the world. Our Oxtail Soup recipe is perfect for a winter's day.
Serves:
1
Preparation Time:
15 minutes
Cooking Time:
3 hours 20 minutes
Total Time:
3 hours 35 minutes

Step 1: You will need

  • 1 kg oxtail bones, trimmed of excess fat
  • 1 onion with skin, halved
  • 4 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 5 garlic cloves, roughly chopped
  • 2 ½ cm of ginger, peeled and chopped
  • 2 lemongrass stalks, chopped
  • 4 star anise
  • 2 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 tbsp brown sugar
  • 4 tbsp peanut oil
  • 3 ½ ltr water, or beef broth
  • 3 tbsp fish sauce
  • 50 g bean sprouts
  • 50 g shredded carrots
  • 2 basil, chopped
  • 2 saucepans with one cover
  • 1 sieve
  • 1 wooden spoon
  • tongs
  • 1 bowl
  • 1 spoon
  • 1 tray

Step 2: Prepare the oxtails

Start by seasoning the oxtails with salt and pepper. Now, place the saucepan on medium-high heat. When hot, add some of the oxtails and brown them on all sides. Remove and replace with the other oxtails until all have browned. Remove from pan.

In the same pan, place the cut sides of the halved onion face downward. Fry them until they are nicely charred on the bottom. Remove.

Step 4: Make the soup

Now, add the celery, the carrots, the garlic, and the ginger to the pan and sweat them for a few minutes. Next, add the oxtails and the onions to the pot and fill it with the water or beef broth. Bring it to a simmer and skim the surface. Now add the lemongrass, the anis, the coriander seeds, the black pepper, and the sugar and let it simmer for about 3 hours with the cover on, or until the meat is tender.

Step 5: Strain the soup

At the end of the cooking time, strain the broth into another saucepan and set the oxtails aside to let them cool down. Once the oxtails are cool enough to handle, remove the meat from the bone and place it back into the broth. Add the fish sauce and return the pan to the stove to let it all heat through.

Step 6: Make garnish and serve

In a bowl, place the bean sprouts, the carrots, the basil, the coriander, and the mint. Mix them together, ladle the soup into soup bowls and garnish with the bean sprout mix. Serve. It makes the perfect soup to chase away the dampness of a cold winter's day.
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Tips & Comments
  1. kernow4

    Whether it's British or not it tastes fantastic! Really rich, really lovely! Be careful if you print out the recipe as the mint and corriander are omitted from the ingredients list

  3. Leynos

    I just made this, and while it may not be traditional, it tastes bloody marvellous. Just for a laugh, I also added beetroot, celery and juniper berries. Anyway, British cuisine is mostly ripped off from the French, Germans, Scandinavians, Chinese, Indians, Italians, Spanish, and just about anyone else we ever fought, invaded or were invaded by. The national dish is Chicken Vindaloo ffs. :P

  4. foodfan

    Unless you try, you will never know. As to what is british...adopting a broader point of view is advisable- its healthy for the mind

  5. Anonymous

    I thought this was under the British Food section??? This ain't British m8! My grandmother will be turning in her grave!!!!

  6. Anonymous

    Extraordinary! The last thing I would do would be to add the asian ingredients. May try it one day but it sounds a way to destroy the flavour of oxtail.