GRANNY'S OXTAIL SOUP

Luckytrim

Grill Master
Gold Site Supporter
GRANNY'S OXTAIL SOUP

Down home, everything that could be eaten, was !
This included chicken neck bones, even the chicken feet, which Granny would bil'e down to make stock, after which us kids would greedily gnaw off the meat, what little there was of it. (you can buy chicken feet at most Korean grocery stores)
One of the almost unavailable meats from those days is the tail of the ox.
An ox is a castrated bull, seven years old or older.
These days it refers to the tail of any beef animal. When you buy an oxtail it is generally cut into sections, across the tail, so you end up with 2” tall rounds of oxtail on the bone.

2 1/2 lbs. oxtails
2 medium onions, halved, peels left on
4 cloves garlic, lightly pressed and peeled
3 fresh sprigs parsley, roots and stems lightly crushed
1 cinnamon stick
1 tsp ground cumin
1/2 tsp whole coriander seeds
1 dried red chili pepper
3 TBL flour
salt and pepper to taste
2 TBL olive oil
3 c. beef broth
1 c. onion, chopped
1 c. tomato, chopped
1 carrot, peeled and quartered
1 clove garlic, minced
3 sprigs parsley
1 bay leaf
1 c. carrots, sliced
1 c. leeks or green onions, sliced
Place the oxtails and next seven ingredients in a heavy soup pot.
add enough water to cover the ingredients by 1 to 1 1/2 inches.
bring to a boil over high heat, then reduce to a simmer and cook for 30
minutes.
remove oxtails and allow to cool.
discard liquid.
pat the tails dry with paper towels.
combine flour, salt and pepper. coat the tails in this mixture.
in a dutch oven, heat the oil and brown the tails, stirring until brown on
all sides.
drain fat. add broth onion, tomato, quartered carrot, minced garlic,
parsley and bay leaf.
bring to a boil, then reduce heat cover and simmer about one hour or until
meat is almost tender. remove quartered carrot and bay leaf.
Add sliced carrots and leeks, then season to taste with salt and pepper.​
  • simmer ten to fifteen minutes more, or until vegetables are tender.
 

Miniman

Mini man - maxi food
Gold Site Supporter
This reminds we of the oxtail stews we used to enjoy as children.
 

RobsanX

Potato peeler
Super Site Supporter
I worked with a guy from China who made oxtail soup for me one night. He made it in a pressure cooker so it didn't take as long to cook. He also added a ton of dried chiles, and that stuff nearly melted my mouth off! He also served whiskey neat to drink! :wink:
 

Deelady

New member
Oh Yum...I haven't made ox tail soup in years!! Bout time I did again! Love it!


Now should I post my recipe for Goats Head......:wink::whistling::hide2:
 

Maverick2272

Stewed Monkey
Super Site Supporter
DW made this a couple of times in the last week, and I made a version a week ago, great stuff!! I do add stew meat to it as well... gotta have bunches of meat in mine LOL!!
Looks like there are a couple of spices in yours that were not in ours, so we will have to try this out and compare next time around. That is, when they come on sail again.. they actually charge $2.29lb for these here!!!! That is more than choice Del Monaco steaks.. jeesshhhh!
 

RobsanX

Potato peeler
Super Site Supporter
One time I made a broth from ox tails and cooked them until the meat fell off. Then I cooked the meat and some egg noodles in the broth. It was so rich and delicious!
 
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