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Soup

Ox-tail Soup

A hearty soup made from ox tails, water, salt, onion, carrot, and tomatoes, simmered and chilled overnight.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Ox-tail Soup

Ingredients

Directions

Make the broth

  1. Wash the ox tails and place them in a kettle with 1 gallon of water and a little coarse sea salt.

  2. Skim off the broth as it cooks.

  3. Once the meat is well cooked, remove the bones.

Add vegetables and finish

  1. Add the chopped onion, carrot, and tomatoes.

  2. For best flavor, refrigerate overnight to remove fat from the top.

  3. The next day, add the vegetables and boil for an additional 1½ hours.

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. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 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
Long simmering breaks down connective tissue, giving the broth body and rich, meaty flavor.
Onion
Adds savory sweetness and aroma as it softens and releases its flavor into the broth.
Carrot
Contributes natural sweetness and earthy flavor to the broth.
Tomatoes
Add acidity and fruity brightness that balances the rich meat flavor.

The step that matters

Refrigerate overnight before removing fat. Fat that rises to the surface solidifies when the soup is cold, so it can be lifted off in a solid layer. Skipping the chill leaves greasy fat floating in the broth.

Swap the onion

How well each one fits the dish's main ingredients (carrot, tomato):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against carrot, tomato. Candidates are from the same food group and used in at least 100 recipes.

“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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