Oxtail soup is a soup made with beef tails. This recipe consists of beef tails with vegetables roasted under a lid. This video falls into the same category as Chef Tavakkul’s videos.
Oxtail soup is a soup made with beef tails. The use of the word “ox” in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen.
It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. But such assumptions are just nonsense and unnecessarily theorizing.
People used to be poor. It was necessary to take advantage of as much of the raw material as possible. Then someone came on all of a sudden; “hey, why not cook these oxtails!” People were hungry! The soup was invented by a hungry poor man somewhere. Anywhere!
This particular recipe consists of beef tails with vegetables roasted under a lid. And it follows the cooking tradition of Bosnia and Herzegovina. Oxtail soup is found all over the world, and there are many variations of it.
The video is very inspiring but extracting a recipe from it is very difficult. It falls into the same category as Chef Tavakkul’s videos. Inspirational videos about cooking for men. Macho cooking! Therefore, we enclose a recipe for a classic oxtail soup below.
Oxtail Soup Ingredients
- 1 kg oxtail, chopped
- 2 yellow onions
- 4 cloves garlic
- 2 carrot
- 1 parsnip
- 0.5 jar of thyme
- 0.5 jar of rosemary
- 0.5 pot parsley
- 3 tablespoons tomato puree
- Salt
- Pepper
Oxtail Soup Do This
Roughly cut the vegetables. Brown the oxtails in oil until they have taken on color.
Add the vegetables and brown for a while longer.
When everything is colored, put everything in a saucepan and fill with water until it covers.
Bring to the boil and skim off. Season with salt, pepper and herbs (note save a little of each for serving).
Let cook very slowly under a lid for 3-4 hours or until the meat releases easily from the bones.
When the meat is ready. Strain the broth and boil it in half.
Put the meat back and cook briefly. Taste, if necessary, with salt or pepper.
Serve with the rest of the herbs in a deep plate.
As usual, you do not have to follow the recipe slavishly. There is a lot of room for your own innovations. You can, for example, serve with boiled potatoes. Or you can follow the video to the very last letter.
Note: there are both Swedish, English, German and Arabic subtitles in this video.
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He is an enemy of God, the Sudanese, and the humanity.
