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Ox-tail Soup

A hearty soup made from ox tails simmered with vegetables and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Turnip and arrowroot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 64 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Ox-tail Soup

Ingredients

Directions

Prepare the stock

  1. Wash and soak the ox-tails.

  2. Pour 1 gallon of cold water over the tails and bring to a boil gradually.

  3. Add 1½ ounces of coarse sea salt and remove the scum as it forms.

  4. Once the scum ceases to rise, add the carrots, onions, savory herbs, celery, turnips, cloves, and peppercorns.

  5. Stew gently for 3 to 3½ hours, depending on the size of the tails.

Finish and serve

  1. Remove the tails, strain the broth, and skim off the fat.

  2. Cut the meat from the tails or serve them in joints, and return to the stock.

  3. When the stock begins to boil, stir in a thickening of arrowroot or rice flour mixed with cayenne and salt to taste.

  4. Serve the soup very 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

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. Turnip + arrowroottop 1% of all pairs
    Smell alikestrong
    Cooked together64 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Ox-tails
Provide meat and gelatin-rich collagen that gives the broth body and savoury depth.
Onions
Release sugars and aromatic compounds during slow stewing, sweetening and flavouring the broth.
Carrots
Add natural sweetness and body to the stock as they soften over long simmering.
Arrowroot or rice flour
Thickens the soup, giving it a smooth, slightly glossy body without clouding it.

The step that matters

Skimming the scum while the stock comes to a boil. Scum is coagulated protein and impurities; removing it early keeps the broth clear and clean-tasting. Skimming fat after straining keeps the soup from tasting greasy.

Swap the onion

How well each one fits the dish's main ingredients (carrot, celery, turnip, clove, arrowroot, pepper):

  1. Parsnipfits better
  2. Beetrootfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against carrot, celery, turnip, clove, arrowroot, pepper. 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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