Best Moms Oxtail Soup Recipes

HAWAII'S FAMOUS OXTAIL SOUP

Steps:

• Prepare the oxtail. Trim excess fat off each oxtail. Throw away the fat and set the oxtails aside.
• Parboil the oxtail. Bring a large pot of water to a boil and then add all the oxtail in. Bring it back up to a boil. Cook for one more minute, letting all the scum float up to the top. Set a colander in the sink and pour out all the water.
• Let the oxtail cool for a minute (until you can pick it up with your hands). Quickly rinse/clean each oxtail under running water and set aside.
• Return the oxtails to the the same large pot and add the water and/or chicken broth. Add enough liquid to cover 1-inch above the oxtails. (This is usually about 16 cups of liquid depending on the size of your pot and weight of oxtails. Add more or less liquid as needed.)
• Add the onion, bay leaf, cinnamon sticks, star anise, and dried tangerine peels.
• Bring to a boil and then cook on low heat for 1 hour, until the oxtails are tender (you should be able to poke a fork through the meat easily). Scoop off as much oil as you can off the top.
• Add the carrots (optional), and cook for another 30 minutes. Season the soup with fish sauce and Hawaiian sea salt. Taste and serve!
• To serve: spoon out the soup and 3-5 pieces of oxtail per person. Top with lots of Chinese parsley and green onions. Serve with a bowl of rice and small side dish of julienned ginger and soy sauce (for dipping the oxtails). Enjoy ^_^

SLOW-COOKER OXTAIL SOUP

Steps:

• In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

MOM'S OXTAIL SOUP

Steps:

• 1. Origins of ox-tail soup It may not be generally known that the familiar ox-tail soup had its origin during the Reign of Terror in Paris in 1793, when many of the nobility were reduced to starvation and absolute beggary. The abatoirs sent their hides fresh to the tanners without removing the tails, and in cleaning them the tails were thrown away. One day one of the noble beggars, while happening to pass a tannery, noticed a pile of discarded tails, and asking for one it was willingly given to him. He took it to his lodging and made what is now famous - the first dish of ox-tail soup. He immediately told his friends of the good luck he had had, with the natural result that the tanners were soon annoyed to such an extent by the demand for ox-tails that a price was put on them.
• 2. Place the oxtails in large pan with water. Bring to boil slowly. Skim the ICK off the top. Turn down to a slimmer. Slightly cover pan and cook the oxtails till almost tender. Add all the vegetables and tomato juice. Add salt and pepper to taste. Continue cooking until the meat is falling off the bones.
• 3. Serve hot with a dab of sour cream on top of soup and with Rye Bread or some warm French Bread. Mom mostly cooked from fresh vegetables, but as time and convenience took over life she started using frozen or canned.

OXTAIL SOUP WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place oxtails and garlic cloves in a large roasting pan.
• Roast in the preheated oven for 30 minutes.
• Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
• Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
• Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.