Yep! I make Ox Tail Soup. My Dad is British and its been a family favorite for years. BUT we only ate Campbells Ox Tail Soup until, I worked with a English Chef when I was 19. One of the things I learned from him was how to make really great Ox Tail Soup. That's when I started to make homemade.
This soup takes forever. (well 2 days)...basically you first make a killer beef broth using the Ox Tails (which are really beef tails) and the next day you make the soup.
Ox Tails can be difficult to find, but they are well worth it. The marrow, the meat and the the braising all make for a broth that is much more flavorful than just plain beef bones.
First I will show you pictures of how I made my Ox Tail Soup in my new slow cooker and then I will give you my traditional soup recipe.
If you like good soup, I hope you try this one, it is a family favorite (Including my Dad who has asked for quarts of it for his birthday, year after year).
|1 Can Diced Tomatoes
1 C Diced Carrots
1 C Sliced Celery
1 1/2 C Diced Onion and Leek
1 1/2 C Red Wine
2 C Coffee (secret ingredient)
And 8-9 C Water
|Browning the tails in hot oil. Salt and pepper while browning|
|Add ingredients (and 3 cups water), and bring to boil, reduce heat and simmer.|
|After 6 hours in the slow cooker, remove from heat, remove oxtails and let the broth cool in the fridge overnight.|
|Slice and Dice the meat from the ox tails. Ad to broth in pot.|
|Barley in the pot, next I added the meat, the de-fatted stock and|
|Potatoes! After 15 minutes I checked the taste and to see if the potatoes and barley were cooked. The soup needed a little more liquid I did not want to change the taste by adding water so, I added 1 1/2 cups of beef stock I had in the freezer.|
|After another 1/ hour the soup was ready to eat!! And it was great!|
Ox Tail Soup
Note: This soup will take 2 days to prepare.
- ½ to 1 pound ox tails
- 2 tbsp. vegetable oil
- 1 onion
- 1 C. diced celery
- 1 C. diced carrots
- 1 can diced tomatoes (or 3-4 diced fresh)
- Bay leaf
- 1 ½ C. red wine
- 9 C. Water
- Pat oxtails dry with a paper towel and season with salt and freshly ground black pepper. Heat vegetable oil over medium heat in a large, heavy-bottomed pot with a tight fitting lid. When oil shimmers, add oxtail pieces (without overcrowding—you will need to do this in batches) and cook until browned, about 5 minutes per side. Remove to a plate. (Note: Dusting the tails with flour before browning, will make the stock browner and thicker!)
- Wipe any excess oil from the pot and return it to the stove over medium heat. Deglaze the pot by adding the wine and using a spatula to scrape up any browned bits from the bottom to incorporate into the sauce. Reduce wine until the pot is almost dry, about 3 minutes.
- Add water and reserved oxtails along with any accumulated juices, add 1 diced onion, 1 cup sliced carrots, 1 cup sliced celery, and bring to a boil over high heat.
- Once boiling, reduce heat to low, partially cover, and gently simmer until oxtail meat is tender and separating from the bones, about 3 to 4 ½ hours. Check periodically and adjust the heat so the liquid does not boil.
- Remove oxtails to a plate and, when cool enough to handle, separate the meat from the bones and tear it into bite-size pieces. Use a fat separator to remove the fat from the broth. (Alternatively, discard the bones and refrigerate the meat. Let the broth cool, then refrigerate overnight or until the fat solidifies on the surface. Once the fat has formed a hard layer, scrape it off and discard).
Making the soup:
- The next day put the broth and vegetables into the pot. Bring to a simmer for 1.2 hour, until the liquid is reduced about a quarter to one third.
- Add 1/3 cup of pearl barley and 1 cup diced potatoes and simmer until cooked ( 20-30 minutes).
- This soup freezes well
And...Just in case you wanted it... my Beef Stock Recipe!
Basic Beef StockMakes about 7 cups
- 4 tablespoons olive or vegetable oil
- 4 pounds meaty beef bones, such as ribs, shin, neck, or tail
- 16 cups cold water
- 1 onion, peeled and quartered
- 1 carrot, peeled
- 1 celery stock
- 2 large cloves garlic, crushed
- ½ tsp thyme
- 1 bay leaf
- In a large pot, heat the oil over medium-high heat and cook beef bones (2 batches if necessary), until very deeply browned on all sides, including the meaty edges. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
- Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
- Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 3 -4 hours.
- Remove from the heat and let the stock rest for 15 minutes. Strain stock. Cool in fridge.
- Next Day, skim fat off top, place in 1 cup containers and freeze.