Updated: Jun 20, 2020
Carolyn’s Oxtail Soup |Cooking With Carolyn
Copyright © 2018 by Cooking With Carolyn
Yield: 6 Servings
· 4 Pounds Oxtails, rinsed, pat dry & trimmed of exterior fat
· To Taste Grand Diamond All Purpose Seasoning OR choice of Seasoning
· 2 to 3 Tablespoons Vegetable Oil OR Oil of Choice
· 1 Large Onion, cut into 2½ inch pieces
· 1 to 2 Large Carrots, cut into 2½ inch pieces
· 2 to 3 Celery Ribs, cut into 2½ inch pieces
· 6 to 8 Cloves Garlic
· 1 to 2 Bay Leaves
· ½ Bunch Fresh Thyme
· 2 to 3 Sprigs Fresh Rosemary
· ½ Bunch Fresh Italian Parsley
· 12 to 13 Cups Water
· 6 Teaspoons Beef Bouillon Paste or Powder OR 6 Beef Bouillon Cubes
· Stock (above)
· Cooked Oxtails
· Slurry = 4 Tablespoons Flour + 1 Cup Hot stock, whisk until smooth (OPTIONAL)
· 2 Tablespoons or To Taste Grand Diamond All Purpose Seasoning
· 1½ Teaspoons or To Taste Salt
· 1 Teaspoon Black Pepper
· To Taste Red Pepper Flakes (optional) or Other Spices of Choice
· 2 Cups Turnip Greens, washed and chopped
· 1 Large Onion, cut into 1½ inch pieces
· 2 to 3 Celery Ribs, cut into 1½ inch pieces
· 4 to 6 Cloves Garlic, finely diced
· 2 Tablespoons Fresh Rosemary Leaves, minced
· 3 Tablespoons Fresh Thyme Leaves, minced
· 1 Tablespoon Tomato Paste
· 1½ Tablespoons Worcestershire Sauce
· 1 to 2 Large Carrots, cut into 1½ inch pieces
· 2½ Pounds Russet Potatoes, cut into 2 inch pieces
Make the Beef Stock
How to make the Stock in advance:
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: Don’t 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.)
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:
Follow the same steps above but after giving the stock an ice bath, place it in the freezer for 1½ to 2 hours. Remove all of the fat that collects at the top and proceed with the recipe.
Make the Oxtail Soup
Wash, cut and prep all of the vegetables and herbs.
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.
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. Serve with your favorite sides.
Note: Once the leftover soup is refrigerated, if there is any, it will be very gelatinous. It will appear very, very tight to the point where you’ll think you did something wrong. Not to worry, that is the remaining fat and bone marrow from the oxtails. Once the soup is reheated it will return to a “normal” soup.