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Oxtail Soup

A soup made from oxtails simmered in water, seasoned with salt and pepper, and finished with brown stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oxtail Soup

Ingredients

Directions

Prepare the oxtails

  1. Wash the oxtails.

  2. Cut up the oxtails, separating them at the joints.

  3. Select half of the largest joints to brown in hot fat.

Make the stock

  1. Simmer the oxtails in enough water to cover until tender.

  2. Remove the browned joints.

  3. Boil the rest until they fall apart.

  4. Strain the stock.

  5. Cool the stock.

  6. Remove the fat.

Finish and serve

  1. Reheat the stock.

  2. Add the strong brown stock.

  3. Season with salt and pepper.

  4. Add the reserved joints.

  5. Serve boiling hot.

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

What each ingredient does

Oxtails
Provide the meat and gelatin-rich connective tissue that give the soup its body and richness.
Strong brown stock
Adds deep savory flavor and concentrated body to the finished soup.

The step that matters

Simmer until tender without boiling too hard. Oxtail connective tissue breaks down into gelatin only with long, gentle cooking. Rapid boiling can toughen the meat and cloud the broth, so the joints may not fall apart properly.

“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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