Ox Tail Soup!
When I was a kid, we ate a lot of soup out of tins. My Mom could cook a few things, but growing up, her mother did all the cooking. We became connoisseurs of Campbell Soup.
My Dad is English and one of his favorites was Ox Tail. As kids, if Dad was away on business, we used to fight over the oxtail (there was one in every can).
When I was older and working in the hotel business, I worked with a great chef who cooked may traditional English foods. I learned how to cook a really great roast beef, make horseradish sauce, rack of lamb, Shepard’s Pie, Pickled Onions (made with malt vinegar) and among other things – real Oxtail soup.
I used to make it more often, but they (oxtails) are harder to find (and more expensive) than they used to be. Yesterday, my husband found some in the grocery store and tonight, Oxtail soup is on the menu!
- 1 beef oxtail (about 2 lb.), disjointed
- 2 Tbsp. Oil
- 1 head Garlic
- 1/2 c. chopped onion
- 4 c. water
- 1 can beer
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. chopped parsley
- 1/2 c. chopped carrots
- 3/4 c. diced peeled carrots.
- 1 c. chopped celery
- 1/4 c. barley
- 1 can diced tomatoes
- I like to roast the meats I use in soups rather than, dredge in flour and fry them. I turn to oven on to 400 degrees. Spray a pan for the oven. Add the Oxtails, sprinkle with the salt and pepper and minced garlic, then I add the 2 tbsp of oil and stir.
The pan of oxtails goes into a 400 degree oven for half an hour to 45 minutes.
- To a pot on the stove, I add the tomatoes, water, parsley and water, when the oxtails are cooked I add them to the pot and then deglaze the pan using the beer, pouring everything into the pot.
- I then simmer the stock for 2-3 hours to meld the flavors and reduce the volume by 1/3 to a half (you can always add more liquid).
- At this point, if I want to remove the fat, I take the tails out o the pot and let both the tails and the stock in the fridge over night. The next day, the fat can be removed easily from the soup stock (lifts right off).
- Remove the meat from the bones and add the meat back to the soup stock with the carrots, celery, onion and and barley.
- Then simmer for another hour.
Season to taste and serve it with some nice crusty buns or perhaps a nice old cheddar toasted on sourdough and this soup becomes a satisfying supper!