Ox Tail Soup
Ingredients
Directions
Prepare the tails
Cut the ox tails apart at each joint and wash them clean.
Soak the tails in cold water for 1 hour.
Simmer the soup
Place the tails in a kettle with 1.5 gallons of cold water.
Bring to a boil, then skim off any foam.
Reduce heat and boil slowly for 6 to 8 hours.
Season to taste and strain before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ox tails
- Provide the meat, collagen and flavor that give the broth its body and richness.
- Cold water
- Forms the broth base and extracts flavor and gelatin from the tails during long simmering.
The step that matters
Skim off the foam after boiling. Foam carries proteins and impurities to the surface as the water heats. Removing it early keeps the broth clearer and cleaner in taste.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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