Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for oxtail soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for oxtail soup?),it will help you,my kids.
Answer:
Oxtail Soup:
1/2-2 lbs. oxtails
3 slices bacon (diced)
2 tablespoons oil
1 leek (washed and sliced)
1 medium onion (sliced)
2 carrots (sliced)
1/2 bunch parsley (washed and chopped coarsely)
2 whole cloves
2 medium bay leaves
1 tablespoon salt
12 cups cold water
4 tablespoons butter or margarine
1/2 cup flour
1 tablespoon lemon juice
1/3 cup red wine
salt and pepper
Begin preparing this recipe either early in the morning on the day before. Wash and thoroughly dry the oxtails. In a large kettle sauté the bacon for 1 minute. Add the oil and brown the oxtails on all sides. Add leeks, carrots, and onions and then sauté 5 minutes making sure they don’t burn. (The soup will be a nice dark color if the oxtails are brown all over, but not burned.) Add the water, salt, cloves, bay leaves and parsley. Bring to a boil, turn down the heat and simmer for 2 ? to 3 hours. Strain the soup through a fine sieve, remove the tails and discard the remaining ingredients. Place the soup in the refrigerator for 5 hours or overnight. Once the tails cool cut off the meat and keep it. After the soup has set in the refrigerator for the prescribed time, remove it and discard all the fat that has hardened on top of the soup. In a large kettle melt butter or margarine and then add the flour. Sauté stirring continuously so it doesn’t burn. When the mixture is light brown add the cold soup and stir until it boils. If lumps occur strain the soup for their removal. Lumps should not occur provided you add the soup when it is cold and stir constantly. Add lemon juice, red wine, the meat and season with salt and pepper. Adding the meat is optional.
My father in law boils them in water with garlic powder, salt and pepper for a little bit. You can also add a bit of beef broth if you like. He then adds cabbage chunks and carrot slices. Boils for a while longer until the veggies are tender. A simple dish but quiet tasty if prepared right!
Hearty Oxtail Soup
INGREDIENTS
* 3 tablespoons butter
* 2 pounds oxtails or meaty beef shanks
* 1-1/2 cup sliced carrots
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup sliced leeks
* 1/2 green pepper, chopped
* 1 can (28 ounces) crushed tomatoes
* 4 beef bouillon cubes
* 2 teaspoons onion powder
* 1-1/2 teaspoons garlic powder
* 1 teaspoon pepper
* Salt to taste
* 6 quarts water
* 1 cup medium pearl barley
* Chopped fresh parsley
SERVINGS 20-24
CATEGORY Soup
METHOD Stovetop - One-Dish
PREP 10 min.
COOK 195 min.
TOTAL 205 min.
DIRECTIONS
Melt butter in a large kettle. Saute oxtails or beef shanks, carrots, onion, celery, leeks and green pepper until vegetables are bright in color. Add tomatoes, bouillon, onion and garlic powder, pepper, salt and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. Remove bones. Remove meat from bones; dice and return to soup. Garnish with parsley. Yield: 20-24 servings.
1/3 cup uncooked white beans
1 tablespoon oil
3 pounds of oxtails
3 cloves of garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups of beef stock
2 cups of water (about)
2 tablespoons ground allspice
salt and pepper to taste
few shots of hot sauce
Soak the beans in cold water overnight OR place beans in a small saucepan with 1 cup of water and cover. Bring to a boil and turn of heat. Allow to sit for 1 hour covered with the heat off.
In a heavy skillet brown the oxtails in oil. Place them in a large (about 6 quart) stove top casserole or stock pot. Add all the remaining ingredients except the water and beans. Then, add just enough water to cover the contents of the pot, this should be about 2 cups more or less.
Cover and simmer for 1.5 hours. Drain the beans and add to the stock pot. Continue cooking covered for an additional 1.5 hours. Stir occasionally and add additional water if necessary, you do not want the pot to dry out. Remove the lid during the last half hour of cooking to thicken.
Easy Oxtail Soup:
2? hours 35 min prep
6-8 servings
10 cups water
2-3 lbs oxtails
4 large plum tomatoes, chopped
2 celery ribs, sliced
2 carrots, sliced
1 large onion, chopped
1 large bay leaf
1/4 cup barley
salt & pepper
1. Bring 10 cups of water to boil.
2. Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
3. Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
4. Add the barley and simmer on low for one hour longer.
5. That's it!
6. You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipe for oxtail soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for oxtail soup?),it will help you,my kids.
Answer:
Oxtail Soup:
1/2-2 lbs. oxtails
3 slices bacon (diced)
2 tablespoons oil
1 leek (washed and sliced)
1 medium onion (sliced)
2 carrots (sliced)
1/2 bunch parsley (washed and chopped coarsely)
2 whole cloves
2 medium bay leaves
1 tablespoon salt
12 cups cold water
4 tablespoons butter or margarine
1/2 cup flour
1 tablespoon lemon juice
1/3 cup red wine
salt and pepper
Begin preparing this recipe either early in the morning on the day before. Wash and thoroughly dry the oxtails. In a large kettle sauté the bacon for 1 minute. Add the oil and brown the oxtails on all sides. Add leeks, carrots, and onions and then sauté 5 minutes making sure they don’t burn. (The soup will be a nice dark color if the oxtails are brown all over, but not burned.) Add the water, salt, cloves, bay leaves and parsley. Bring to a boil, turn down the heat and simmer for 2 ? to 3 hours. Strain the soup through a fine sieve, remove the tails and discard the remaining ingredients. Place the soup in the refrigerator for 5 hours or overnight. Once the tails cool cut off the meat and keep it. After the soup has set in the refrigerator for the prescribed time, remove it and discard all the fat that has hardened on top of the soup. In a large kettle melt butter or margarine and then add the flour. Sauté stirring continuously so it doesn’t burn. When the mixture is light brown add the cold soup and stir until it boils. If lumps occur strain the soup for their removal. Lumps should not occur provided you add the soup when it is cold and stir constantly. Add lemon juice, red wine, the meat and season with salt and pepper. Adding the meat is optional.
My father in law boils them in water with garlic powder, salt and pepper for a little bit. You can also add a bit of beef broth if you like. He then adds cabbage chunks and carrot slices. Boils for a while longer until the veggies are tender. A simple dish but quiet tasty if prepared right!
Hearty Oxtail Soup
INGREDIENTS
* 3 tablespoons butter
* 2 pounds oxtails or meaty beef shanks
* 1-1/2 cup sliced carrots
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup sliced leeks
* 1/2 green pepper, chopped
* 1 can (28 ounces) crushed tomatoes
* 4 beef bouillon cubes
* 2 teaspoons onion powder
* 1-1/2 teaspoons garlic powder
* 1 teaspoon pepper
* Salt to taste
* 6 quarts water
* 1 cup medium pearl barley
* Chopped fresh parsley
SERVINGS 20-24
CATEGORY Soup
METHOD Stovetop - One-Dish
PREP 10 min.
COOK 195 min.
TOTAL 205 min.
DIRECTIONS
Melt butter in a large kettle. Saute oxtails or beef shanks, carrots, onion, celery, leeks and green pepper until vegetables are bright in color. Add tomatoes, bouillon, onion and garlic powder, pepper, salt and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. Remove bones. Remove meat from bones; dice and return to soup. Garnish with parsley. Yield: 20-24 servings.
1/3 cup uncooked white beans
1 tablespoon oil
3 pounds of oxtails
3 cloves of garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups of beef stock
2 cups of water (about)
2 tablespoons ground allspice
salt and pepper to taste
few shots of hot sauce
Soak the beans in cold water overnight OR place beans in a small saucepan with 1 cup of water and cover. Bring to a boil and turn of heat. Allow to sit for 1 hour covered with the heat off.
In a heavy skillet brown the oxtails in oil. Place them in a large (about 6 quart) stove top casserole or stock pot. Add all the remaining ingredients except the water and beans. Then, add just enough water to cover the contents of the pot, this should be about 2 cups more or less.
Cover and simmer for 1.5 hours. Drain the beans and add to the stock pot. Continue cooking covered for an additional 1.5 hours. Stir occasionally and add additional water if necessary, you do not want the pot to dry out. Remove the lid during the last half hour of cooking to thicken.
Easy Oxtail Soup:
2? hours 35 min prep
6-8 servings
10 cups water
2-3 lbs oxtails
4 large plum tomatoes, chopped
2 celery ribs, sliced
2 carrots, sliced
1 large onion, chopped
1 large bay leaf
1/4 cup barley
salt & pepper
1. Bring 10 cups of water to boil.
2. Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
3. Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
4. Add the barley and simmer on low for one hour longer.
5. That's it!
6. You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
correctness,It's Non-profit and only for informational purposes.
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