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Ox-tail Soup

A hearty soup made from ox tails simmered with cloves, onions, allspice, black pepper, and wine, thickened with flour paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Ox-tail Soup

Ingredients

Directions

Prepare

  1. Soak the ox tails in warm water while preparing the vegetables.

  2. In a large stew pan, combine the ox tails, cloves, onions, allspice, black pepper, and cover with cold water.

Make the broth

  1. Skim off any scum that rises, then cover the pot and simmer gently for about 2 hours until the meat is tender.

  2. Remove the meat from the bones and cut it into bite-sized pieces.

  3. Skim the broth and strain it through a sieve.

Thicken and finish

  1. For a thickened soup, heat the fat in a clean stew pan, add flour to make a paste, and gradually stir in the broth.

  2. Let it simmer for another 30 minutes, skimming and straining it until smooth.

  3. Add the meat back into the soup, along with mushroom ketchup, wine, and season with salt.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Ox tails
Slow simmering breaks down connective tissue, making the meat tender and enriching the broth with body.
Flour
Forms a paste with the fat that thickens the broth as it is stirred in.
Fat from the broth
Carries flour into a smooth paste and adds richness and mouthfeel to the soup.
Onions
Release sweetness and savory depth into the broth during long simmering.
Wine
Adds acidity and aromatic depth to the finished soup.

The step that matters

Stirring the broth into the flour paste. Adding liquid gradually while stirring keeps the flour dispersed, so it thickens smoothly instead of forming lumps.

Swap the onion

How well each one fits the dish's main ingredients (clove, allspice, pepper, flour, mushroom, ketchup, wine):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against clove, allspice, pepper, flour, mushroom, ketchup, wine. 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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