oxtail soup

This oxtail soup is rich, satisfying, nutrient-dense and has the ability to fill your belly without adding many calories.

Simple Oxtail Soup

kg oxtail

potatoes

onion

miso paste

korean chilli powder

water

balsamic vinegar (optional)

In a large saucepan over medium heat, add onions and oil, stirring occasionally until onions begin to turn golden.

Add water, oxtail, potatoes, miso paste, chilli powder and stir to combine. Turn the heat to the lowest, cover with lid and braise for 3 hours. Stirring occasionally and add more water as needed.

Stir in the balsamic vinegar (optional), add spring onions and serve.

Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang. It is the perfect meal on a cold day! This soup is best if you refrigerate it for 24 hours.

Oxtail Soup (Kkori Gomtang)

oxtails

Korean white radish

garlic (minced)

kosher or sea salt and pepper (to taste)

green onions (scallions) (diced)

Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.

Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.

Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.

The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.

Thai Oxtail Soup ซุปหางวัว

½ lb oxtail

lemongrass

Tbsp fish sauce

tomatoes, half small diced, half wedges

½ large onion, chopped

knob ginger, sliced

kaffir lime leaves, torn into chunks

cilantro

Thai chilies, chopped to taste (optional)

lime juice

Add oxtail to a pot and cover completely with water.

Cut the lemongrass in half, and using just the top, smash it to bruise, then add these tops to the pot. Keep the bottom half for later. Tear 5 kaffir lime leaves into chunks and add to the pot as well. Add 2 Tbsp of fish sauce and simmer the beef for 2 ½ hours. Skim off fat and scum that floats to the top as it cooks, and add water as needed to keep the beef covered.

Once done, fish out lemongrass and lime leaves.

Add onion and the diced tomato and simmer for another 30 mins; you want the tomatoes to dissolve into the soup.

After the onions have softened and the tomatoes have disintegrated, check that the beef is fork tender. If not, keep it cooking longer until it is.

Smash the remaining lemongrass bottoms to bruise and release aromatic juices, then cut into 2-inch pieces and add to the pot. Tear the remaining lime leaves into chunks, and add them to the pot along with the ginger. Simmer another 15-20 mins.  Note: The lemongrass, ginger and kaffir lime leaves pieces are for infusion only and are not meant to be eaten. Make sure you inform your guests or remove them before serving. You can also add them to a muslin or cheesecloth bag for easy removal.

Taste and adjust seasoning with more salt or fish sauce. If you want, you can add the lime juice now, or you can serve a lime wedge on the side so people can squeeze in their own lime juice as well.

When ready to serve, add wedges of tomatoes and cook just for a minute to soften slightly. Remove from heat and add chopped cilantro.

Serve with a wedge of lime if you haven't added lime juice to the soup already. You can serve this with rice or have it on its own. Enjoy! 

It tastes sooooo good! Cooked it twice in a week!

Is it possible in Thailand they do it with pork ribs?

https://content.jwplatform.com/videos/s8dgDT9J.mp4

Thai Oxtail Soup Recipe ซุปหางวัว Thai Recipes

A soothing, satisfying soup with a bright, cheery chimichurri topping.

Oxtail Soup with Cilantro Chimichurri

beef oxtails

olive oil

yellow onion, chopped

carrots,

garlic, chopped

pearl barley

celery,

salt and black pepper

oregano

bay leaves

recipe Cilantro Chimichurri

Brown oxtails. Generously season oxtails on all sides...

Brown oxtails. Generously season oxtails on all sides with salt and pepper.Heat oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add oxtails (you might have to do this in batches depending on the size of your pot). Cook until browned on all sides, about 8 minutes total, then transfer to a plate.

Saute vegetables. Add onion, celery and carrot to...

Saute vegetables. Add onion, celery and carrot to the pot and season with salt and pepper. Cook until just tender, about 5 minutes. Add garlic and cook 1 minute more. Add oregano and bay leaves then add back the oxtail and any remaining juices on the plate.

Simmer. Add the water and bring to a...

Simmer. Add the water and bring to a boil, then reduce the heat to a simmer, cover and cook until oxtail is tender, about 1 hour.

Add barley. When a sharp knife easily slips...

Add barley. When a sharp knife easily slips into the oxtails add the barley to the soup. Cover and cook for an additional 30 minutes.

Serve. Season with salt and pepper and remove...

Serve. Season with salt and pepper and remove oregano sprigs and bay leaves then ladle soup into bowls. Serve with a generous dollop of chimichurri on top.

https://www.youtube.com/watch?v=-OdBTW53Ajk

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OH MAN THIS OXTAIL SOUP IS SO GOOD! 

Oxtail soup is made with rich, beefy broth, tender oxtail, loads of vegetables and pearls of barley. Topped with a spoonful of Cilantro Chimichurri—the vinegar and spice add a bright note to the otherwise silky, meaty broth.

INGREDIENTS
2 pounds beef oxtails
3 tablespoons olive oil
1 yellow onion, chopped
3 large carrots, cut into coins
3 cloves garlic, chopped
8 cups water
1/2 cup pearl barley
3 stalks celery, sliced into thick pieces
Kosher salt and freshly ground black pepper to taste
3 sprigs fresh oregano
2 bay leaves
1 recipe Cilantro Chimichurri

INSTRUCTIONS
Brown oxtails. Generously season oxtails on all sides with salt and pepper.
Heat oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add oxtails (you might have to do this in batches depending on the size of your pot). Cook until browned on all sides, about 8 minutes total, then transfer to a plate.
Saute vegetables. Add onion, celery and carrot to the pot and season with salt and pepper. Cook until just tender, about 5 minutes. Add garlic and cook 1 minute more. Add oregano and bay leaves then add back the oxtail and any remaining juices on the plate.
Simmer. Add the water and bring to a boil, then reduce the heat to a simmer, cover and cook until oxtail is tender, about 1 hour.
Add barley. When a sharp knife easily slips into the oxtails add the barley to the soup. Cover and cook for an additional 30 minutes.
Serve. Season with salt and pepper and remove oregano sprigs and bay leaves then ladle soup into bowls. Serve with a generous dollop of chimichurri on top.

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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!

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MAKE THIS OXTAIL SOUP WITH CILANTRO CHIMICHURRI SAUCE | ON MY GREATEST HITS LIST

Forget canned soup – this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it

Oxtail soup

½kg oxtail

thyme

parsley

½ tsp black peppercorns

star anise

red wine

tbsp sunflower oil

carrots

celery

garlic

plain flour

ketchup

beef stock

Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.

Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.

Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.

Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.

This oxtail soup uses simple ingredients like onions and turnips that round out the meaty flavor of the oxtails resulting in a balanced flavorful soup.

oxtails ((1.1 kg))

water ((2.8L))

Chinese turnip

Salt ((to taste))

cilantro ((to garnish))

Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water, and pat dry with a paper towel. Arrange them on a baking sheet and roast for 30-40 minutes.

Add 12 cups of water to a stockpot. Add the onions and roasted oxtails, and bring to a boil. Immediately turn the heat down to a very low simmer. (Avoid letting the heat get to high, or you’ll boil off all your liquid!).

Simmer for about 6 hours (the longer the better) with the lid covered. Remember to skim off the fat periodically. About 30 minutes before you’re ready to serve, add the turnips. Simmer until tender, and salt the soup to taste. Serve, garnished with chopped cilantro.

Oxtail Soup is a warm and comforting soup ideal for cooler weather. With a complex flavor and unique texture, it's easy to see why so many people love this nourishing soup!

Oxtail Soup

lbs oxtails

oz carrots

spinach (loosely chopped)

scallions (sliced)

onion (chopped)

beef broth

tsp smoked paprike

cayenne pepper

tsp black pepper

tbsp bouillon powder

salt (or

water (or as needed)

Wash the oxtails and pat them dry.

Season the oxtails with salt and black pepper.

Pour the olive oil into a large pot at medium-high heat. Once the pot is heated, place the oxtails in the olive oil.

Brown the oxtails for about 5 minutes on each side.

Remove the oxtails from the pot and set them aside. Use a wooden spoon to scrape the bottom of the pot, if needed.

Add the chopped onions and garlic to the pot and stir until translucent.

Pour in the beef broth and water, and add the remaining spices.

Add the oxtails back in, bring to a boil, then simmer on low heat for 2.5 - 3 hours.

Stir frequently and make sure there is still liquid in the pot.

When you have 20 mins to go, add the carrots and spinach and cook till the carrots are soft.

Add the green onions last, and top with parsley or another herb of choice.

Repeat steps 1-6 above using the sauté function of the instant pot.

Pressure cook on high pressure for 45 minutes, then release the pressure naturally.

 Instant Pot Oxtail Soup

Cook the oxtail soup in the slow cooker on low for 7-8 hours.

Slow Cooker Oxtail Soup

This recipe for Traditional Oxtail Stew is as old as the hills, as my mum and grandmother used to say. It&#x27;s a traditional British stew using a very cheap cut of beef, namely oxtail. 

Oxtail has become very popular again recently, after languishing for a while at the bottom of the butcher&#x27;s list. Both my mum and both grandmother&#x27;s used to use it a lot, as it was a cheap and cheerful cut of meat, although classed as offal. 

Oxtail needs a little care when preparing and takes a long time to cook, in order to render it tender, but this is more than made up for in it&#x27;s flavour, which is wonderfully rich and beefy. 

Today&#x27;s recipe for Traditional Oxtail Stew uses wine as the main cooking liquor, but beer is also great, especially dark beers, stouts and porters such as Guinness.

A tip, as oxtail is very fatty, you can either trim most of the visible fat off before cooking, which can be tricky, or cook it ahead of time, allow it to go cold and skim all the fat off the surface then. You just need to gently reheat it then.

If you have any leftovers, allow it to go cold  and strip the meat off the bone, in order to make oxtail soup. 

I hope you enjoy this traditional British recipe, it&#x27;s real comfort food and is fabulous when served with mashed potatoes and steamed greens, such a cabbage.

Traditional Oxtail Stew 

Salt and pepper

oxtail,

rapeseed oil

onions,

small trimmed sticks of celery, diced

garlic,

tomato puree

herbs

(375cl) of good red wine

beef stock cube

Pre-heat the oven to 180C/160C Fan/350F/Gas mark 4.

Season the flour with the salt and pepper....

Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.

Heat the oil in a large sauté pan...

Heat the oil in a large sauté pan (that has a lid) and brown the oxtail on all sides, do this in batches.

Remove all the browned oxtails from the pan,...

Remove all the browned oxtails from the pan, and set aside.

Add the onions and celery to the pan...

Add the onions and celery to the pan and fry for 2 minutes.

Add the carrots and garlic and fry for...

Add the carrots and garlic and fry for a further 2 minutes, stirring all the time.

The add the herbs and the tomato puree,...

The add the herbs and the tomato puree, and stir well before adding the wine and the beef stock. Stir well and add the oxtail back to the pan.

Season to taste with salt and pepper, place...

Season to taste with salt and pepper, place the lid on the pan and cook slowly in the pre-heated oven for 3 hours, until the meat is meltingly tender and is almost falling off the bone.

Serve the oxtail with plenty of the gravy,...

Serve the oxtail with plenty of the gravy, and with mashed potatoes and steamed seasonal greens.

Enjoy a rich, authentic German Oxtail Soup (Ochsenschwanzsuppe) that’s hearty, nourishing, and full of deep, traditional flavor - a cozy winter classic made simple.

German Oxtail Soup | Ochsenschwanzsuppe

TBSP oil (or ghee or lard, for frying)

leek (chopped)

carrot

celery root (diced)

bouillon

tomato paste

bay leaf

juniper berries

cloves

TBSP vinegar

salt & pepper

parsley (chopped for serving)

Clean, peel, and chop the onion, leek, carrot, and celery root. Set them aside.

Over high heat in a large pot, heat the oil. Add the oxtail and brown on all sides. Remove the oxtail.

Lower the heat to medium and add the onions and leeks. Sautee until soft and translucent. Add the carrot and celery and sauté for a few minutes.

Return the browned oxtail to the pot, add the bouillon, wine, tomato paste, and spices.

Bring to a boil and then turn the heat to low. Simmer over low heat for 4-5 hours in a pot on the stove or until the meat is tender and falling off the bones.

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The most viewed oxtail soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Oxtail soup

Simple Oxtail Soup

Oxtail Soup

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The most viewed oxtail soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine