A British winter classic, oxtail soup is a thick soup made by slowly simmering beef oxtail with vegetables and seasonings, then straining it. Its rich texture comes from the gelatin released during the long cooking, without any added thickener.
Sear the oxtail pieces in a wide, dry pot over medium-high heat until dark brown on all sides. Remove from the pot.
In the same pot, sauté the onion, carrot, and celery stalk until lightly browned. Add the garlic and tomato paste and cook for 2 more minutes.
Return the oxtail to the pot and add the water, bay leaf, thyme, black pepper, salt, and apple cider vinegar. Bring to a boil, reduce the heat, and simmer with the lid ajar for 90 minutes, until the meat separates from the bone. Skim occasionally.
Remove the meat from the bones and strain the soup. Discard the vegetables, return the meat to the soup, and bring it to a boil. Garnish with parsley and serve hot.
Skim the foam from the surface regularly as the soup simmers; otherwise, it may turn cloudy and develop a strong smell. Do not close the lid completely; leave it ajar to let steam escape steadily.
Kuyruğu 90 dakika pişirdim ama etin kemikten tam ayrılmadığı bir kısım kaldı, sizin tarifte belirttiğiniz süre benim kuyruk parçalarım için yetmedi galiba; parça büyüklüğüne göre süreyi nasıl ayarlamalıyım?
90 dakika kısık ateşte pişirince et gerçekten kemikten ayrıldı, lezzeti de kıvamı da çok başarılıydı.
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