I hope you like the video on Oxtail soup.
|For the stock:|
|Oxtail||4 Pound , rinsed (pat dry and trimmed of exterior fat)|
|Grand diamond all purpose seasoning||To Taste (oR choice of Seasoning)|
|Vegetable oil||3 Tablespoon (or oil of Choice)|
|Onion||1 Large (cut into 2½ inch pieces)|
|Carrots||2 Large (cut into 2½ inch pieces)|
|Celery ribs||3 (cut into 2½ inch pieces)|
|Garlic||8 Clove (40 gm)|
|Fresh thyme||50 Gram (about 1/2 bunch)|
|Fresh rosemary sprigs||3|
|Fresh italian parsley||1/2 Gram|
|Water||13 Cup (208 tbs)|
|Beef bouillon cubes||6 (or 6 tbsp of beef bouillon powder or paste)|
|For oxtail soup:|
|Stock||2 Liter , divided (For reconstitution,optional 1 cup hot stock for making the slurry and rest of the stock is for making the soup)|
|Oxtail||4 Pound (cooked)|
|Flour||4 Tablespoon (optional for making the slurry)|
|Grand diamond all purpose seasoning||2 Tablespoon (or to taste)|
|Salt||1 1/2 Teaspoon (or to taste)|
|Black pepper||1 Teaspoon|
|Red pepper flakes||To Taste (optional or other spices of choice)|
|Chopped turnip greens||2 Cup (32 tbs)|
|Onion||1 Large (cut into 1½ inch pieces)|
|Celery ribs||3 (cut into 1½ inch pieces)|
|Garlic||6 Clove (30 gm) , finely chopped|
|Minced fresh rosemary||2 Tablespoon|
|Minced fresh thyme||3 Tablespoon|
|Tomato paste||1 Tablespoon|
|Worcestershire sauce||1 1/2 Tablespoon|
|Carrots||2 Large (cut into 1½ inch pieces)|
|Russet potatoes||2 1/2 Pound (cut into 2 inch pieces)|
FOR BEEF STOCK:
HOW TO MAKE THE STOCK IN ADVANCE:
1.It is recommended that the stock be made a day in advance. Wash, prep, and cut all of the ingredients needed for the stock. After trimming the oxtails of the excess fat, season on all sides. Preheat a large pot (8 quarts in size) over medium-high heat with 2 tablespoons of oil. Brown the oxtails on all sides, about 2 to 3 minutes on each side. (Note: Dont overcrowd the pot, brown the meat in batches if necessary.) Once the browning is done, use the same pot, and combine the oxtails, vegetables, herbs, bouillon, and water. Turn the heat up to high to bring the stock up to a boil and then turn it down to low heat. Cover and simmer for about 3 hours, stir occasionally. (Note: The oxtails should be super tender after cooking.)
2.Separate the meat from the stock, cool and refrigerate. Strain the stock through a colander/strainer into a large bowl. Discard the ingredients left in the strainer. Cool the stock by doing an ice bath and refrigerate for 6 to 8 hours or overnight. Remove all of the fat that collects at the top and proceed with the recipe.
HOW TO MAKE THE STOCK THE SAME DAY:
1.Follow the same steps above but after giving the stock an ice bath, place it in the freezer for 1 to 2 hours. Remove all of the fat that collects at the top and proceed with the recipe.
FOR THE OXTAIL SOUP:
1.Wash, cut and prep all of the vegetables and herbs.
2.Combine the cool beef stock and cool oxtails into a large pot (8 quarts in size). Cover and bring them up to a boil over medium-high heat. To give the soup a stew texture, it is optional to make the slurry and add it at this time. Taste for seasoning and adjust as needed.
3.Add the greens, COVER, and cook for about 10 minutes. Add the onions, celery, garlic, rosemary, thyme, tomato paste, and Worcestershire. COVER and cook for 20 minutes. Finally, add the carrots and potatoes. COVER and cook until the potatoes and carrots reach the desired tenderness, about 20 minutes or so.
4.Serve with your favorite sides.