Oxtail Soup

 

Oxtail Soup

Just the thought of a bowl of Oxtail Soup makes me salivate.  Recalling my childhood, I was blessed with a mother's great culinary skills.  She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!

Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into      1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut       lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard
Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Ingredients

• 3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed

• 1 3/4 teaspoons kosher salt, divided, plus more to taste

• 1 1/4 teaspoons black pepper, divided plus more to taste

• 1/3 cup all-purpose flour

• 2 tablespoons canola oil

• 6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2-in. pieces

• 1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges

• 1 1/2 cups sliced carrots

• 1 cup sliced celery

• 6 garlic cloves, finely chopped

• 1/2 cup dry red wine

• 1 tablespoon sherry vinegar

• 8 cups best-quality lower-sodium beef broth

• 3 ounces uncooked wide egg noodles(about 1 2/3 cups)

• 1 cup frozen pearl onions

• 2 teaspoons finely chopped fresh rosemary

• 2 teaspoons Dijon mustard

Directions

Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.

2. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.

3. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.

4. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
   

5. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.