There's something incredibly comforting about a bowl of hearty oxtail soup, especially when the weather turns chilly. This recipe is rich, deeply flavorful, and perfect for warming you up from the inside out. Let’s dive into how you can make this delightful dish at home.
Oxtail is the star of the show, providing a rich, gelatinous texture to the soup as it cooks down. Onion, carrots, and celery form the classic mirepoix base, adding sweetness and depth. Garlic brings a subtle pungency that enhances the overall flavor. Potatoes make the soup heartier, absorbing the broth's flavors. Beef broth is the liquid gold that ties everything together, while tomato paste adds a touch of acidity and color. Thyme and a bay leaf add herbal notes, and Worcestershire sauce gives a savory umami boost. Finally, salt and pepper are crucial for seasoning to taste.
This soup pairs wonderfully with a crusty loaf of sourdough bread to soak up the broth. A simple green salad with a light vinaigrette can balance the richness of the soup. For a cozy meal, serve alongside a glass of red wine, like a robust Cabernet Sauvignon.
Start by heating up some vegetable oil in a large pot over medium heat. Once the oil is shimmering, add your oxtail pieces. You want to brown them on all sides, which might take a few minutes. Be patient here—it’s worth it for the flavor.
Once the oxtails are beautifully browned, take them out and set them aside. In the same pot, toss in your onion, carrots, celery, and garlic. Sauté these until they’re softened, which should take about 5-7 minutes. Stir in the tomato paste and let it cook for another minute to get rid of that raw taste.
Now, return the oxtail to the pot. Pour in the beef broth, and add the bay leaf, thyme, Worcestershire sauce, along with some salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 3 hours or until the oxtail is fall-off-the-bone tender. During this time, check occasionally and skim off any foam that might rise.
After 3 hours, add your potatoes to the pot. Let them cook for another 30 minutes until they’re tender. Finally, remove the bay leaf, taste the soup, and adjust the seasoning if needed. Serve hot and enjoy!
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