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Ox-tail Soup Thick

A thick soup made with ox tails, fat, onions, water, assorted vegetables, seasoning, thickening agent, and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Ox-tail Soup Thick

Ingredients

Directions

Prepare

  1. Divide ox-tails into short pieces and steep in cold water.

Brown and stew

  1. Brown the pieces in a frying pan with fat and onions.

  2. Add water and stew for 3 hours.

Finish and serve

  1. Add assorted vegetables and season to taste.

  2. Thicken the soup and serve with the vegetables and potatoes.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox-tails
Provide the meat and gelatin-rich body that flavours the broth during long stewing.
Fat
Carries heat for browning the ox-tails, building savoury flavour in the pan.
Onions
Soften and sweeten as they cook, adding aroma to the soup base.
Potatoes
Add starch and body to the soup and make it more filling when served.
Thickening agent
Increases the viscosity of the soup so it coats the spoon.

The step that matters

Brown the pieces in a frying pan with fat and onions. Browning creates Maillard reactions that develop deep, savoury flavour. Pale meat stewed directly will give a flatter, less rich broth.

“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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