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.
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.