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Before you jump to Oxtail Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Eating Apples Is Good.
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In conclusion, I guess an apple a day really can keep the doctor away and now you know why. In this post we just covered some of the benefits of eating an apple a day. You will be able to find many more benefits regarding your health in relation to apples. I hope that the next time you go to the grocery store you find yourself getting plenty of apples. These apples can certainly wind up helping you to live a longer as well as healthier life.
We hope you got insight from reading it, now let’s go back to oxtail soup recipe. To cook oxtail soup you only need 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Oxtail Soup:
- Use 4 pounds oxtails cut into 1inch thick pieces
- Get 1/2 teaspoon red wine vinegar
- Prepare 1/3 cup all purpose flour
- Take 2 teaspoons dry mustard
- Use salt and pepper
- Prepare 1/4 cup vegetable oil
- Use 1 cup red wine
- Provide 1 onion chopped
- Get 2 cloves garlic
- Get 1 tablespoon tomatoes paste
- Get 1 large can crushed tomatoes
- Prepare 3 carrots sliced 1/2 inch thick
- Prepare 3 ribs celery 1/2 inch thick
- Use 2 leeks trimmed 1/2 inch thick
- Use 2 Bay leaves
- Provide 4 sprigs thyme
- You need 5 cups low sodium beef broth
- Get 1/4 cup fresh parsley
Instructions to make Oxtail Soup:
- Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
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