Ox Tail Soup

Servings: 6-8

 

 

Ingredients:

 

4 pounds of meaty sections of ox tail

 

1 teaspoon salt

 

¼ teaspoon black pepper

 

2 teaspoons grapeseed oil, divided

 

Cold water or 12 cups beef broth

 

8” of fresh rosemary springs and 15” of fresh thyme springs, tied in a bundle

 

2 bay leaves

 

4 cups peeled, diced tomatoes

 

4 garlic cloves, minced and smashed

 

2 cups onion, thinly sliced and chopped

 

3 cups (approximately 2 large) cleaned leeks white and pale green parts only, sliced

 

1 ½ cup celery, cut in ¼-inch thick slices

 

2 cups carrots peeled, cut into ½” cubes

 

1 cup parsnips peeled, cut into 1/2” cubes

 

1 cup turnips, peeled, cut into 1/2” cubes

 

2 tablespoons Worcestershire

 

1-½ pounds new red potatoes, cut into 1/2” cubes or ¾ cups barley

 

1 cup dry red wine or 2Tablespoons brandy (optional)

 

 

 

Process:

 

Day 1:

 

Allow the oxtails to rest, drained of any liquid, on a plate for half and hour to come to room temperature. Season with salt and pepper. Note, there may be bones without meat. Do not discard as they will help to flavor the broth.

 

Place a cast iron skillet over medium-high heat. When hot, add 1 teaspoon oil. When shimmering, place oxtails in skillet, keeping them separated. Depending on the size of the skillet, two to three batches may be required. Sear the oxtails on all sides to a crusty brown. When done, place in a stock pot or Dutch oven, with cover.d If necessary, add more oil to the skillet to sear the subsequent batches.

 

Add enough cold water or beef broth to cover the ox tails.

 

Add herbs and bay leaves.

 

Bring the liquid to a simmer,

 

Cover and simmer on low for 2 hours.

 

Use a slotted spoon to remove oxtails to a rimmed baking sheet.

 

Remove meat from bones, fat and cartilage.

 

Return bones, fat and cartilage to broth.

 

Shred meat with two forks, working in opposite directions. Place in a bowl, cover and place in the icebox.

 

Return the broth to simmer for 8 hours on low, covered.

 

Remove and discard fat, bones, cartilage, bay leaves and herb bundle.

 

Pour the stock through a strainer into a bowl.

 

Allow stock to cool, cover, and place in icebox overnight.

 

 

Day 2:

 

Remove any fat that solidifies on top of the stock. The stock should be jellied.

 

Heat the cast iron skillet over medium heat. Add 1 teaspoon oil to cover the bottom of the skillet.

 

When oil shimmers, add onions, leeks, and celery. Saute until the onions are translucent. Do not brown.

 

Return stock to clean stock pot or Dutch oven. Add tomatoes and garlic to the broth.

 

When the onion mixture is ready, add to broth.

 

Add the carrots, parsnips, potatoes or barley.

 

Bring to a boil and reduce heat to low. Cover and simmer until the vegetables are fork tender, approximately 30 minutes.

 

Add meat and allow it to heat for 3-5 minutes.

 

Taste and adjust seasonings.

 

Allow to cool.

 

Place in the icebox overnight.

 

 

Day 3:

 

Reheat.

 

Place in a tureen or individual soup bowls.

 

Serve with sopping bread.