How to Make Tasty Ox tail soup

Ox tail soup. Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro.

This tomato-based oxtail soup is a family tradition. It originates from the Russian-style oxtail soup from Moscow Restaurant, one of the earliest foreign restaurants in Beijing. Slow Cooker Oxtail Soup - a hearty stew with rich broth and succulent tender meat that's comforting and perfect anytime of the year Cold and warm season. You can cook Ox tail soup using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ox tail soup

1. It's of Ox tail.
2. It's 3 of Potatoes.
3. It's 3 of tomatoes (heirloom).
4. You need 1 of onion.
5. It's 2 of turnips.
6. It's 1 cup of Ketchup.
7. You need of Carrots.
8. Prepare of Water that covers them all.
9. It's of Pasta (macaroni).

This oxtail soup recipe is so simple and easy that I am a little embarrassed to even publish it. For a lot of Chinese families, dinner isn't complete without a soup to go with it. For the oxtail soup, we enjoyed it with cab. The cab had strong earthy flavor but yet smelled light and refreshing.

Ox tail soup instructions

1. Boil the ox tail (or beef, chicken, ribs) for 5 mins to remove the blood.
2. Boil another pot of water in a cast iron pot or pressure cooker. Pick up the meat by a tone. Then add chunk veggies..
3. Add seasonings like bay leaves, ketchup, garlic, onions... boil on low/medium heat for 1 hour..

Oxtail soup can elevate to become an exotic wonder dish with an adventurous twist of This Malaysian oxtail soup is earthy, meaty, warm and comforting with the bursting flavor. Oxtail Soup is a clear broth soup dish that makes use of oxtail as the main ingredient. The preparation and most of the ingredients in this dish are quite similar to Nilagang Baka. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer.

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