Oxtail Soup

This is the classic Indonesian style oxtail soup with the soup based and slow cooked oxtail.

I had tried oxtail many times but never cooked it myself..... so I decided to try a recipe and it turned out beautifully!!!

This one is fairly easy. You just chop some ingredients, dump them in a slow cooker, and wait.

A pound of ox tail beef bones browned in butter on all sides till dark, then simmered 3 hours in cold water with spices, a whole onion and 2 garlic cloves, never boiled, then sieved, makes the richest fragrant clear broth. If you cannot find oxtail bones, beef neck bones are a good substitute.The deboned meat is added back to the broth with fresh celeriac root, shallot, carrot, cilantro, rice noodles. A shot of of Amontillado Sherry is added to each hot soup bowl when serving. The broth is eaten first.On the soup plate, after the broth has been consumed, the warm noodles, vegetables and meat are then mixed with french mustard, and pickled onion, or piccalilly sauce, and eaten as a second noodle course.Family tradition.

I've loved oxtail soup since I was single. I always used to make it in a plain straight sided pot.I started making it in a Staub cocotte a couple of years ago, and I've been enjoying a soup with no water added, something that's possible in a Staub.Everyone around me is really into this soup too, so I decided to upload it...-Just watch the heat level and let it simmer. It's very easy.Please vary the recipe in any way you like. Recipe by *ai*

Very nutritious and warm for the winter

Don't knock it until you try it, you'll be going up for seconds.

MY VERSIONALL IN A POTQUICK AND EASYLOVING IT

I always order it at Korean barbeque restaurants, so I thought I could make it myself.If you simmer it covered with a lid it will become white creamy soup. If you simmer uncovered it will become clear soup. Just let it simmer and leave it alone! If you don't have dried scallop soup powder, you can use Chinese chicken stock powder. You can even do without any soup stock powder at all! For 2 servings. Recipe by Silvy1978

Ok, since this was the first time I made this in the IP, I figured it would need a couple/few more attempts before being worthy to put on Cookpad. I was very wrong. But that is basically why I have no step photos this time. I had not planned on publishing it from the start. The broth was "over the top" and the Ox Tails perfectly cooked, so I had to share. The leftover broth I used the next day to make Ramen! It turned out so good. We used the crusty bread, ripped in pieces, to soak up the broth. I wanted to do something different from noodles or rice. It worked perfectly, but rice or noodles would be fine also. I might try this with short ribs, I think they would work great in this.NOTE - a lot of Ox Tail recipes ask you to soak, and then par boil the tails. I did none of that, just so you know. I did rinse them under running tap water, just because, but that was it.

This is a nice item to cook when you just want to eat a little throughout the day. I usually make a double batch of this in the morning, and we eat it for lunch and dinner. There is never left over.

Good for the cold winter