Here's how Oxtail Soup might help you in weight reduction
Weight management needs constant efforts. If you are someone trying to shed some extra kilos then you should always be on your toes. Watching your calorie intake and in addition sticking to a balanced eating regimen is the secret to an effective weight loss routine. It becomes really hectic to strike that proper steadiness between style and well being and subsequently, we need to discover an in-between resolution the place taste meets well being.
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Before you jump to Oxtail Soup recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to oxtail soup recipe. To cook oxtail soup you need 18 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Oxtail Soup:
- Take 4 pounds oxtails cut into 1inch thick pieces
- Prepare 1/2 teaspoon red wine vinegar
- Provide 1/3 cup all purpose flour
- Provide 2 teaspoons dry mustard
- Provide salt and pepper
- Take 1/4 cup vegetable oil
- Get 1 cup red wine
- Use 1 onion chopped
- Get 2 cloves garlic
- Prepare 1 tablespoon tomatoes paste
- Provide 1 large can crushed tomatoes
- You need 3 carrots sliced 1/2 inch thick
- Use 3 ribs celery 1/2 inch thick
- You need 2 leeks trimmed 1/2 inch thick
- You need 2 Bay leaves
- Use 4 sprigs thyme
- Get 5 cups low sodium beef broth
- Take 1/4 cup fresh parsley
Steps to make Oxtail Soup:
- Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
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