OXTAIL SOUP WITH ASIAN FLAVORSFrom choclytcandy 7 years ago
- Originally, this soup was prepared with the tail from an ox. Although the name has stuck and the part of the animal used remains the same, it is the tail from a steer raised for meat that is now available. This soup is rich in flavor with a gorgeous golden brown color, full body, and aromatic stock. It is easy to prepare but requires four hours of simmering on the stove. The results are worth the effort. The soup is comforting and warming, and the luscious, tender meat is extremely satisfying. Tradition sometimes calls for placing a large oxtail in the center of each bowl, and, for an informal gathering, some may find it fun to pick away at the meat and gnaw on the bones. We found this approach messy and prefer serving the soup with shredded boneless meat. To easily and properly defat the stock, we suggest making the stock one day (steps 1 through 3) and making the soup the next. oxtail soup is common in certain regions of China. It's quite easy to give our master recipe an Asian makeover. Aromatics added to the broth and minor changes in the vegetable garnish have a surprisingly profound effect on this soup. vegetables cut into julienne (thin, long strips) are traditional in this variation. shopping list
- INGREDIENTS shopping list
- 2 tablespoons vegetable oil shopping list
- 6 pounds oxtails shopping list
- 1 large onion , halved shopping list
- 1/2 cup dry red wine shopping list
- 1 quart low-sodium beef broth , canned shopping list
- 1 quart canned low-sodium chicken broth shopping list
- 2 star anise pods shopping list
- 1 cinnamon stick , small shopping list
- 4 slices fresh ginger , unpeeled shopping list
- 2 garlic cloves , peeled shopping list
- 2 1/2 tablespoons medium-dry sherry , amontillado style preferred shopping list
- 1 large carrot , cut into thin julienne strips shopping list
- 1 piece daikon radish , peeled and julienned shopping list
- salt and ground black pepper shopping list
- 2 scallions , green parts only, sliced thin on the bias shopping list
How to make it
- 1. Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat. Brown the oxtails and onion halves on all sides in three or four batches, making sure not to overcrowd the pan, and adding the additional oil to the pan when necessary. (It will take 15 to 20 minutes to brown all the oxtails.) Set the browned oxtails and onion aside on a platter.
- 2. Add the red wine to the empty pot. Cook, using a wooden spoon to scrape up the browned bits, until wine reduces to a syrup, 1 to 2 minutes. Return the browned oxtails and onion to the pot. Reduce the heat to low, cover, and sweat the meat and onion until they have released their juices, about 20 minutes. Increase the heat to medium-high and add the beef and chicken broths, along with the star anise, cinnamon, ginger, and garlic. Bring to a simmer, skim the foam, and reduce the heat to low. Partially cover and simmer gently, skimming the foam occasionally, until the meat on the oxtails is tender, about 4 hours.
- 3. Strain the stock, discard the aromatics, and set the oxtails aside to cool. Pull the meat away from the bones, discarding all fat and gristle as well as the bones. Shred the meat. (You should have about 4 cups.) Refrigerate the stock and meat separately in airtight containers for up to 3 days. When ready to finish the soup, defat the stock.
- 4. Bring the stock to a simmer in a large stockpot or Dutch oven. Add the reserved meat, sherry, carrot, and daikon. Simmer until the vegetables are just tender, 8 to 10 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and garnish each bowl with parsley. Serve immediately.
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