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Old 10-10-2011, 05:24 PM   #1
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Katie's Favorite Oxtail Soup - TNT

With the thread today about warm weather foods, especially soup, here's our favorite oxtail soup recipe. It is amazing. There are so many flavor levels and it's amazingly rich. Enjoy!

KATIE’S FAVORITE OXTAIL SOUP
(Serves 4)
2 lbs. oxtails, cut into 1½-in. pieces
3 Tbsp. all-purpose flour
1 Tbsp. olive oil
1 medium onion, chopped
1 (16-oz.) can diced tomatoes, undrained, or equivalent quantity of home-canned tomatoes, with liquid
1 (10½-oz.) can condensed beef broth or equivalent quantity of homemade broth
½ cup water
½ cup dry red wine
1 tsp. granulated sugar
½ tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. dried thyme, bruised
1 bay leaf
4 medium carrots, peeled and cut into julienned strips
4 medium parsnips, peeled and cut into julienned strips
½ cup frozen peas

Trim visible fat from oxtails and dust with flour. In a soup pot or Dutch oven, brown oxtails in hot oil. Add onion, tomatoes with juice, beef broth, water, wine, sugar, salt, pepper, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is just tender. Skim off excess fat. Add carrots and parsnips; cover and simmer for 25 minutes. Add peas; cook about 5 minutes or until peas are heated through. Serve immediately. Note: Don't be tempted to leave the parsnips out. They add an important flavor "note" to the soup. Even people who don't like parsnips, like this soup.

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Old 10-10-2011, 05:51 PM   #2
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I thought this recipe looked familiar... Katie's Favorite Oxtail Soup TNT
I remembered the part about the parsnips
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Old 10-10-2011, 06:03 PM   #3
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Looks really good, Katie! I've never had oxtail.
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Old 10-10-2011, 06:10 PM   #4
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I love Oxtail soup as above with barley. Heaven!
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Old 10-10-2011, 06:31 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
I love Oxtail soup as above with barley. Heaven!
Heaven in a bowl for sure. My mother used to make it quite often.

Dawg, I haven't had oxtails in a while, but going from memory I'd say they are like chuck roast that's been slow cooked. They have a grain that lets them shred, slightly fatty, very tender... delicious.
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Old 10-10-2011, 06:40 PM   #6
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Quote:
Originally Posted by pacanis

Heaven in a bowl for sure. My mother used to make it quite often.

Dawg, I haven't had oxtails in a while, but going from memory I'd say they are like chuck roast that's been slow cooked. They have a grain that lets them shred, slightly fatty, very tender... delicious.
Hmm. Love the description, Pac. I would bet they would sort of melt into the soup.

Am with you on the barley, Princess!
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Old 10-10-2011, 07:08 PM   #7
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Fall off the bone tender.
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Old 10-10-2011, 07:21 PM   #8
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I cook oxtails just to sit and gnaw on them...same with hamhocks.
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Old 10-10-2011, 07:31 PM   #9
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We are fortunate to have a mom-and-pop butcher shop that kills their own beef and they have the most amazing oxtails. They're huge and meaty and way less in price than any of the chain stores, when you can find them there.

Yes, they are sooooo tender and tasty. Oh, crap, I want some NOW! Guess I'll have to wait until the weather cools down. It's still in the 80s here. Boo hiss!
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Old 10-10-2011, 07:32 PM   #10
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Quote:
Originally Posted by pacanis View Post
I thought this recipe looked familiar... Katie's Favorite Oxtail Soup TNT
I remembered the part about the parsnips
Thanks, Fred. I looked all over DC for that recipe link and, finally, got frustrated and posted it again. Now there's no excuse for me not finding it ever again.
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Katie's Favorite Oxtail Soup - TNT With the thread today about warm weather foods, especially soup, here's our favorite oxtail soup recipe. It is amazing. There are so many flavor levels and it's amazingly rich. Enjoy! [CENTER][B]KATIE’S FAVORITE OXTAIL SOUP[/B][/CENTER] [CENTER][CENTER](Serves 4)[/CENTER] [/CENTER] 2 lbs. oxtails, cut into 1½-in. pieces 3 Tbsp. all-purpose flour 1 Tbsp. olive oil 1 medium onion, chopped 1 (16-oz.) can diced tomatoes, undrained, or equivalent quantity of home-canned tomatoes, with liquid 1 (10½-oz.) can condensed beef broth or equivalent quantity of homemade broth ½ cup water ½ cup dry red wine 1 tsp. granulated sugar ½ tsp. salt ¼ tsp. freshly ground black pepper ½ tsp. dried thyme, bruised 1 bay leaf 4 medium carrots, peeled and cut into julienned strips 4 medium parsnips, peeled and cut into julienned strips ½ cup frozen peas Trim visible fat from oxtails and dust with flour. In a soup pot or Dutch oven, brown oxtails in hot oil. Add onion, tomatoes with juice, beef broth, water, wine, sugar, salt, pepper, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is just tender. Skim off excess fat. Add carrots and parsnips; cover and simmer for 25 minutes. Add peas; cook about 5 minutes or until peas are heated through. Serve immediately. [B]Note:[/B] Don't be tempted to leave the parsnips out. They add an important flavor "note" to the soup. Even people who don't like parsnips, like this soup. 3 stars 1 reviews
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