Oxtails are easy to cook, if the quality of the meat is all good, you don't need much to make it taste great. In fact I am not a proponent of utilizing a lot of herbs and spices unless I really want something spicy you know? Or my clients, if they want it spicy I'll do it.
Here is a simple Oxtail Soup recipe.
Ingredients:
3 lbs. of oxtails. (serves 2-4)
1 small head cabbage quartered and leaves loosened
2 tbsp. chopped ginger
1 tbsp. chopped garlic
8 oz. cherry tomatoes cut in half
3 cans of beef broth low sodium
Apple cider vinegar to taste
Salt and Pepper to taste
2 large russet potatoes cubed (add in about 15 minutes before done)
Directions:
1. In a 6 qt. stainless steel stock pot, add a little vegetable oil heat up over medium high heat, add in oxtails and brown them, fill up water to cover, bring to a boil over high heat, boil for about 10 minutes. Drain water.
2. Return stockpot with oxtails over medium high heat, add in ginger and garlic, toss around for about 2 minutes. Add in the cherry tomatoes and continue to heat up until the juices are released from the tomatoes.
3. Add in the beef broth, bring to a boil, then lower to a simmer, add in about 4 cups of water to that. Simmer for about 1 hour on very low heat, covered.
4. Check to see if more water is needed, making sure that there is at least 3 inches of liquid over the oxtails. If there is more, no worry. The oxtails should be softened a little, add in the apple cider vinegar, start off with about 1/4 cup and taste it. If you want it more sour add in more. Simmer 10 minutes.
5. Add in potatoes, cook for 10 minutes, then add in the cabbage, simmer 5 more minutes, and off the heat, remove cover let soup sit. Season with salt and pepper to taste.
Serve with rice or bread.
Raw Oxtails can be found in most meat departments in your local supermarket. For sure if you have an Asian market near by, you are bound to find oxtails there. Oxtails need to be braised or stewed to be eaten it is a tough meat, and the heat needs to be low to break down the structure of the meat, once done it is a very tasty cut of beef meat.
Here is a simple Oxtail Soup recipe.
Ingredients:
3 lbs. of oxtails. (serves 2-4)
1 small head cabbage quartered and leaves loosened
2 tbsp. chopped ginger
1 tbsp. chopped garlic
8 oz. cherry tomatoes cut in half
3 cans of beef broth low sodium
Apple cider vinegar to taste
Salt and Pepper to taste
2 large russet potatoes cubed (add in about 15 minutes before done)
Directions:
1. In a 6 qt. stainless steel stock pot, add a little vegetable oil heat up over medium high heat, add in oxtails and brown them, fill up water to cover, bring to a boil over high heat, boil for about 10 minutes. Drain water.
2. Return stockpot with oxtails over medium high heat, add in ginger and garlic, toss around for about 2 minutes. Add in the cherry tomatoes and continue to heat up until the juices are released from the tomatoes.
3. Add in the beef broth, bring to a boil, then lower to a simmer, add in about 4 cups of water to that. Simmer for about 1 hour on very low heat, covered.
4. Check to see if more water is needed, making sure that there is at least 3 inches of liquid over the oxtails. If there is more, no worry. The oxtails should be softened a little, add in the apple cider vinegar, start off with about 1/4 cup and taste it. If you want it more sour add in more. Simmer 10 minutes.
5. Add in potatoes, cook for 10 minutes, then add in the cabbage, simmer 5 more minutes, and off the heat, remove cover let soup sit. Season with salt and pepper to taste.
Serve with rice or bread.
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