Oxtail Soup Medley is awesomely delicious. And, also healthy for you when properly cooked. Oxtail Soup Medley holds Fond memories for me. Oxtail is one of my favorite meats. I am not quite sure what it is about Oxtail, but during my growing up years, my mom used to make the most delicious Oxtail soup Medley. She would cook the Oxtail with her pressure cooker so the flesh would almost melt in your mouth. The meat definitely fell of the bones. I used to scrap at my Oxtail bones until there was not even a pinch of meat, or tendon left. My mother’s Oxtail soup was deeply gratifying and satisfying.
What is Oxtail Meat?
It is the tail of the cow. It is full of muscles, tendons, some skin and gelatin. When Oxtail, hip and joints of animals are cooked it releases Gelatin aka Collagen. This soup is usually served warm. And, it is ideally had during Cold and Raining seasons, or weather. It could be served cold, as well. Oxtail soup Medley is relished by many people all year round. Oxtail soup medley brings such comfort to the body and senses because of the combination of ingredients used.
These ingredients make the Oxtail soup medley very spicy, aromatic, flavorful. colorful, and the medley of textures are soothing to the taste buds with each sip of the soup, and bite of meat and vegetables. Oxtail soup on its own is super delicious and healthy, especially for our skin and joints. It is good for weight loss too, especially depending on how you cook it. And, what you eat it with. I am on a No Carb diet so I eat my Oxtail soup medley on its own.
Pairing Oxtail Soup with Fine Wine or Beer
Oxtail soup medley feels rich and savory. Therefore, when you are having Oxtail soup as an appetizer, you can pair it with some Fine Wine, especially Red wine. you may want to try either the Donna Walker Cabernet Sauvignon, or the Ricord Merlot. Or, try both to see which you prefer. These pairings can elevate Oxtail soup into a delicacy experience. Some people prefer pairing their Oxtail soup medley with Beer.
The Recipe
Ingredients
- Oxtails: You can buy your oxtail from a variety of grocery stores, butcher shops. You may want to trim off the fat. However, I leave the fat on. That is my oil. I buy my Oxtail from ranchers who raise grass fed and finish beef.
- Vegetables: Here I have two versions.
- With vegetables: Mint leaf, bay leaf (1 or 2), some red onions, garlic, ginger, carrots, and 1 big red tomato. Add some cayenne pepper if you want your food a little spicy. And, of course you can have any assortment of veggies and herbs you like, or prefer.
- Without vegetables: Add some cayenne pepper if I want a little extra zesty taste. But, I do this rarely. Honestly, almost never.
- Spices: I do not use any spices, except for salt and the occasional cayenne pepper. However, you can use any kind of dried peppers. You could also use those little yellow pepper you often see at your grocery store. Of course you need salt. Be creative and experiment with the spices. You cannot go wrong.
- Cooking Fat: You can use any cooking oil of your choice to brown the oxtails on your stovetop. I prefer to brown the Oxtail in the oven for about 2 to 3 hours so it uses its own fat to brown. Or, I use cooking fat such as Tallow, Ghee or Butter. when browning on my stovetop. Temperature of my oven is between 280 and 300 degrees depending on how much time I have to get the meal ready.
- Beef bone broth: You can add beef bone broth to this recipe. The broth can be store bought, or you make the Beef bone broth yourself. I have no affiliations to this recommendation, but I would recommend Dr. Kellyann’s beef bone broth if you have to buy it. Or, you make the beef broth yourself, like I mentioned earlier. Beef bone broth adds to the flavor and healing properties of this meal.
How to Cook Oxtail Soup Medley
- Season the Oxtails: Use salt and pepper.
- Heat up your oven: Use you oven timer. Once it beeps, put oxtail in a pan, preferably in glass pan, and let bake for about 2 to 3 hours. Or, leave until it browns to your liking.
- If you want to brown on your stovetop you brown each side for about 7 mins, or until it browns to your liking. Don’t forget to add some oil of your choice to brown the Oxtail in your pan. I prefer using animal fats.
- While you wait for your Oxtail to brown in the oven, put your chopped up tomato, 1/2 of the chopped up red onion, garlic, and ginger, which you can chop up as well. Or, place garlic and ginger whole without cutting up into a pot with the chopped up onions. Stir in a little animal fat, or cooking oil until translucent, and slightly browned.
- Pour in the Beef bone broth, water either hot or cold, and the remaining spices into your browned tomato, onion, garlic and ginger medley.
- If you are browning your Oxtail in your oven, when they are ready, put into them in the pot with stirred onion medley. Be sure to take some of the melted fat from the pan you used to brown your oxtail. Be careful to leave the brunt parts out. Same technique if your browned your Oxtail on your stovetop. The near burnt fat/oil gives this meal a nice ethnic flavor.
- Bring the Oxtail, tomato and onion medley plus bay leaf (1 or 2) to a boil and reduce heat to very low. Allow to shimmer for about 3 hours, Or when you meat is very tender and falling of the bones.
- Check frequently so your soup does not dry up. Also, stir the soup to the bottom of the pot so the meat does not stick to the bottom of your pot. Add more water, and/or broth when and if needed.
- When your Oxtail is soft, add your veggies – carrots. And, leave to cook until carrots are soft. This should take about 10 to 15 minutes. Check to see when soft enough for you. I like crunchy veggies.
- Finally, add the remaining 1/2 of the red onions, and your mint leaves. Or whatever other veggies and herbs you want to add. Shimmer for about 2 to 3 minutes. You want your onion somewhat crunchy and veggies not overcooked.
How to Serve the Oxtail Soup Medley
- You can eat the Oxtail soup medley by itself as a meal. Just like I do.
- You could slice some extra fresh onion to add an extra crunch.
- Or, you can serve it with rice, potatoes, bread and so forth.
- Also, beer or fine wine could be paired with this delicious soup.
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