Simple Homemade Oxtail Soup

Introduction

There’s something incredibly comforting about a warm bowl of oxtail soup, especially when it’s made from scratch. This recipe has been a family favorite for years, passed down through generations, each one adding their own twist. The rich, hearty flavor of the oxtail paired with the fragrant broth creates a dish that warms the heart and nourishes the soul. I remember the first time I made this soup for my family; the aroma filled the kitchen, drawing everyone in. As we gathered around the table, the first spoonful was met with smiles and satisfied sighs. It’s a simple recipe, yet it evokes memories and connections that are hard to replicate. Let’s dive into how to make this delightful dish!

Ingredients

• 1.5 kg oxtail
• 1 lemon
• Salt (to taste)
• 1 tsp black pepper
• 5 bay leaves
• 1 whole garlic head
• 2 large onions, quartered
• 1.5 cups chopped spring onions (for garnish)

Instructions

Step 1: Prep the Oxtail

1. Start by salting the oxtail generously. This not only helps to season the meat but also enhances the flavor of the broth.
2. Add the oxtail to a large pot of water and squeeze the juice of the lemon into the water. Drop in the lemon halves as well.
3. Bring the pot to a boil and allow it to cook for about 30 minutes. This initial boiling will help to remove impurities from the meat.
4. After 30 minutes, drain the oxtail and rinse it under cold water to remove any residue.

Step 2: Simmer the Soup

1. In a large pot, add the rinsed oxtail, whole garlic head (just break it slightly), quartered onions, salt, black pepper, and bay leaves.
2. Pour in enough water to cover the oxtail completely.
3. Bring the pot to a boil over medium heat, then reduce to a simmer. Cover the pot and let it simmer for about 3 hours. This slow cooking allows the flavors to develop and the meat to become tender.

Step 3: Serve the Soup

1. After 3 hours, carefully remove the oxtail from the pot and set it aside to cool slightly.
2. Strain the broth through a fine mesh sieve into another pot to remove the solids. You can press down on the garlic and onions to extract more flavor if desired.
3. Once the oxtail has cooled enough to handle, remove the meat from the bones, discarding any excess fat. Shred the meat into bite-sized pieces.
4. Return the broth to the heat and add the shredded oxtail meat back into the pot. Adjust the seasoning with more salt and pepper if necessary.
5. Ladle the soup into bowls and garnish with chopped spring onions.

Nutrition Facts

• Serving Size: 1 bowl (about 250 ml)
• Calories: 360
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 85 mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes

How to Serve

• In bowls: Ladle the hot soup into bowls.
• With rice: Serve alongside a bowl of steamed rice for a complete meal.
• Garnished: Top with freshly chopped spring onions for an added crunch and flavor.

Additional Tips

1. Bone Selection: Choosing oxtail with some marrow will enhance the flavor and richness of the soup.
2. Flavor Boost: For an extra layer of flavor, add a splash of soy sauce or Worcestershire sauce to the broth.
3. Vegetable Additions: Consider adding vegetables such as carrots or celery to the pot for additional flavor and nutrition.
4. Chill and Skim: After cooking, you can chill the soup and skim off excess fat for a lighter option.
5. Pressure Cooker: If you’re short on time, using a pressure cooker can significantly reduce the cooking time to about 1 hour.

Recipe Variations

• Spicy Oxtail Soup: Add sliced chili peppers or chili paste for a spicy kick.
• Herbed Variation: Experiment with herbs such as thyme or rosemary for a different flavor profile.
• Vegetable-Heavy Soup: Incorporate root vegetables like potatoes and carrots during the simmering process for a heartier soup.

Serving Suggestions

• Serve with crusty bread for dipping into the rich broth.
• Pair with a fresh salad to balance the hearty flavors of the soup.
• Offer a side of pickled vegetables for a tangy contrast.

Freezing and Storage

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Oxtail soup can be frozen for up to 3 months. Cool completely before transferring to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

FAQ Section

1. Can I use beef instead of oxtail?

• Yes, beef shank or chuck can be used as alternatives.

1. What should I serve with oxtail soup?

• It pairs well with rice, bread, or a simple salad.

1. Can I make this soup in advance?

• Yes, it’s great for meal prep and flavors deepen when stored overnight.

1. How do I know when the oxtail is done?

• The meat should be tender and easily pull away from the bone.

1. Can I add beans to the soup?

• Absolutely! Adding cooked beans can enhance the soup’s heartiness.

1. Is oxtail soup gluten-free?

• Yes, as long as you avoid adding any gluten-containing ingredients.

1. How can I make this soup less fatty?

• Skim off the fat after cooking or chill the soup and remove the solidified fat on top.

1. What type of pot is best for this recipe?

• A heavy-bottomed pot or Dutch oven works well for even cooking.

1. Can I use dried bay leaves instead of fresh?

• Yes, dried bay leaves are perfectly fine; just use slightly less.

1. How spicy is this soup?

• The soup itself is not spicy; you can adjust the heat by adding chili peppers or hot sauce.

Conclusion

Simple Homemade Oxtail Soup is not just a meal; it’s an experience filled with warmth, flavor, and nostalgia. The tenderness of the oxtail, combined with the aromatic broth, creates a dish that brings family and friends together. Whether enjoyed on a chilly evening or as a special gathering meal, this soup is bound to become a cherished recipe in your household. So grab your ingredients and immerse yourself in the delightful process of making this traditional dish. Your family will thank you!

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