Ox-tail Soup
Ingredients
Directions
Prepare
Pick and wash the split peas, then soak them in water overnight.
Prepare the ox-tail by removing the small cord from the underside and cutting it into 3-4 inch pieces.
Cook the soup
In a large pot, bring 6 quarts of water to a boil and add the salt.
Add the soaked peas and the ox-tail pieces, then boil for 3 hours.
Once everything is soft, strain the mixture, return it to the pot, and boil for an additional 5 minutes.
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
- Split peas
- Break down during long boiling to thicken the broth and give the soup its body.
- Ox-tail
- Releases collagen and fat during long simmering, adding richness and body to the broth.
The step that matters
Boiling the peas and ox-tail for 3 hours. The soup must simmer long enough for the peas to soften fully and the ox-tail to become tender. Stopping early leaves the peas grainy and the meat tough, and the broth thin.
“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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