A winter classic of English cooking, oxtail soup is a rich broth made by slow-braising oxtail with vegetables and herbs for hours, then straining it. It gets its body purely from the gelatine released during the long cook, with no added thickener.
Brown the oxtail pieces in a wide pot over medium-high heat with no added fat, turning until deep brown on every side, then remove from the pot.
In the same pot, sauté the onion, carrot and celery until lightly browned, then 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. Once it boils, lower the heat, leave the lid slightly ajar and simmer for 90 minutes, until the meat falls off the bone, skimming occasionally.
Pull the meat off the bones and strain the soup, discarding the vegetables, then return the meat to the soup and bring back to a boil. Garnish with parsley and serve hot.
Skim the foam that rises to the surface regularly, or the soup will turn cloudy and heavy-smelling. Do not seal the lid completely; leaving it slightly ajar lets the steam escape evenly.
If you use shank instead of oxtail, the cooking time shortens, but the soup stays a little thinner since shank releases less gelatine.
Admin DadaGastro · verified in test kitchenKuyruğu 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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