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We hope you got benefit from reading it, now let’s go back to oxtail soup made in a staub cocotte recipe. To make oxtail soup made in a staub cocotte you only need 6 ingredients and 32 steps. Here is how you cook that.
The ingredients needed to cook Oxtail Soup Made in a Staub Cocotte:
- Take 1 kg Oxtail
- Provide 2 liter Water
- Get 1 to 2 bulbs Garlic
- Take 50 grams Ginger
- Provide 1 to 2 Green part of a Japanese leek
- Take 1 Daikon radish (cut into strips)
Steps to make Oxtail Soup Made in a Staub Cocotte:
- Pre-process the oxtail first. Put the oxtail and some water (not listed in the ingredients) in a large pot over high heat.
- When the pot comes to a boil, turn the heat down to low-medium, and simmer for 30 minutes.
- After 30 minutes, drain the oxtail into a colander and throw away the simmering liquid. Rinse the oxtail under running water to remove any scum.
- Fill a bowl with water, put in the boiled oxtail, and leave to soak for 30 minutes.
- Peel the garlic and crush the cloves with the side of a kitchen knife. Cut up the ginger roughly.
- You can just use the garlic and ginger as-is, but I put them in 3 fillable tea bags.
- Tie up the green part of leeks with kitchen twine.
- After Step 4 is done, rinse off the oxtail again under running water, and make sure that blood is not seeping out between the bone and meat.
- If there is some blood, rinse it off very well. In Korea, where this recipe is from, they soak the oxtail for 24 hours apparently, but I've simplified it.
- Put the garlic and ginger and green part of leek into the Staub cocotte along with the oxtain and water, and start cooking over medium heat.
- When it comes to a boil, cover with a lid, and turn the heat down to the lowest possible setting on your hob. Leave to simmer for 1 hour.
- After an hour, move the cocotte to the hob with the weakest heat. Set the heat to the lowest possible setting, and simmer for 4 hours.
- (You don't need to move the cocotte in Step 12 if you're already using the weakest-output hob in Step 11.)
- After 4 hours have passed, open the lid and take a look inside. Because of the unique characteristics of the Staub lid, and because it was simmered over a very low heat, there's almost no change in the water level.
- Poke a bamboo skewer through the oxtail to test how tender it is. If it's as tender as you want it to be, it's good.
- The soup looks like this at this point. I sprinkled in some rock salt and tried it, and it was already sooo good.
- At Step 15, if the meat is still tough, put the lid back on and simmer for another hour. Check again.
- Take the leeks out of the pot (after Step 15 or 17) and put in the daikon radish. Set the heat to medium.
- When the soup comes to a boil, turn the heat back down to the lowest setting possible, and simmer for 1 to 2 hours.
- After 1 to 2 hours have passed, turn the heat off. Season with salt and pepper and the soup is done.
- Oxtail soup that hasn't had any water added at all is richly flavored and sublime. We simmer it a bit more every day and enjoy it for about a week.
- I add some chopped white leek, salt and pepper, and medium-grind chili pepper just before serving. It's also great as-is, or with kimchi and rice added to turn it into a gukbap…
- The tender and juicy oxtail, which is something that the Staub cocotte is so good at producing, is irresistably good. Do try this authentic, richly flavored oxtail soup.
- Addendum: This recipe calls for 1 kilo of oxtail, but if you're going to make this with 1/2 or 1/3 the amount…
- …use a 18 to 22cm diameter cocotte ronde. Use enough water to fill the pot 80 to 85%.
- If you use cheap beef tendon or membranes and make a similar simmered soup…it's close to a white creamy gum tang soup.
- The flavor is different but just as deep and rich. I make both soups and combine them when I feel like it.
- This is a gukbap (Korean soup) made in the same way, using oxtail and tendon. This is seriously delicious too.
- If the fat in the oxtail soup bothers you: Strain the soup, and put it in the refrigerator or freezer.
- In a short time, the fat will solidify as shown here. Just scoop this off. This is an easy way I just thought up.
- If you are using a regular pan: Follow the recipe up to Step 10; from Step 11 on, keep simmering while observing the soup's progress, adding a little water occasionally as needed.
- Although it depends on the size of the oxtail, I think ideally you want to simmer it for about 7 hours or more. This is delicious even if you don't have a Staub cocotte.
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