Ox-tail Soup
Ingredients
Directions
Prepare
Prepare a quantity of brown soup as previously directed.
Separate the ox tails at the joints into pieces.
Cook and serve
Add the pieces to the soup.
Boil until the meat is tender but not falling off the bones.
Stir in a little ketchup.
Serve with the pieces of tail in the soup.
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 and gelatinous body of the soup as they simmer and tenderize.
- Ketchup
- Adds a small amount of acidity and sweetness to round out the soup's flavour.
The step that matters
Boiling until the meat is tender but not falling off the bones. Tail meat needs long, gentle simmering so connective tissue breaks down into gelatin, which gives tenderness and body. A hard rolling boil can make the meat break apart and leave the broth cloudy.
“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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