Oxtail Soup

Oxtail Soup is a rich and hearty soup that hails from the classic traditions of European cuisine. As the name suggests, it is primarily made from oxtail, which is the tail of a cow or ox. This soup boasts a robust and savory flavor profile, with tender pieces of oxtail and a medley of vegetables simmered to perfection. Oxtail Soup is a testament to the culinary tradition of using every part of the animal to create delicious and comforting dishes.

Oxtail Soup has a long history, dating back to medieval Europe when it was considered a peasant dish. During this time, resourceful cooks utilized all parts of the animal to create nourishing meals. The oxtail, often considered a less desirable cut, was transformed into a flavorful and hearty soup.

In the 17th century, oxtail became more popular among the upper classes, and recipes for oxtail-based dishes, including soups and stews, began to appear in cookbooks. These recipes often showcased the ability to extract rich flavor from the oxtail through slow cooking.

By the 19th century, oxtail soup had become a staple of British and European cuisine. It was commonly served in upscale restaurants and households as a symbol of refined dining.

Today, Oxtail Soup continues to be appreciated for its deep and complex flavors. While it may no longer be considered a humble dish, its roots in resourceful and traditional cooking are a testament to the ingenuity of early cooks.

INGREDIENTS

• 1 oxtail
• 2 quarts second stock or water
• 2 onions
• 2 carrots
• 1 turnip
• 2 strips celery
• 4 tablespoons Crisco (vegetable shortening)
• 1/2 cup diced lean ham or bacon
• A bouquet-garni (a bundle of herbs tied together, often containing parsley, thyme, and bay leaves)
• 12 whole peppercorns
• 2 cloves
• Salt to taste
• 1 glass of sherry
• 1 tablespoon cornstarch

INSTRUCTIONS

1. Begin by cutting the oxtail into small joints. This allows for easier cooking and serving.
2. Place the oxtail pieces in a large stewpan and cover them with cold water. Bring the water to a boil, then strain the oxtail. This initial boiling helps remove impurities and prepare the oxtail for further cooking.
3. Dry the oxtail pieces and roll them in flour to coat. This flour coating will help thicken the soup and add a golden color.
4. In the same stewpan, place the floured oxtail pieces along with the diced ham or bacon, sliced onions, carrots, turnip, and celery. Add the 4 tablespoons of Crisco.
5. Fry the mixture over medium heat until it becomes browned and caramelized. This step enhances the flavor of the soup.
6. Add the second stock or water to the stewpan, along with the bouquet-garni, whole peppercorns, cloves, and salt to taste.
7. Bring the mixture to a boil and skim off any impurities that rise to the surface.
8. Once the soup is well-skimmed, put a lid on the stewpan and reduce the heat to a very gentle simmer. Allow it to cook for approximately 4 hours. The slow cooking process will tenderize the oxtail and infuse the soup with flavor.
9. After 4 hours, strain the soup to remove any solids and excess fat.
10. Return the strained soup to the stewpan and bring it back to a boil.
11. In a separate bowl, mix together the sherry and cornstarch until smooth. Pour this mixture into the boiling soup and stir well.
12. Continue to cook for a few minutes until the soup thickens slightly.
13. Serve the Oxtail Soup with smaller pieces of the tail in the soup itself. The remainder of the oxtail can be reheated in a good brown sauce and served as an entree.

Oxtail Soup is a testament to the culinary tradition of using every part of the animal to create rich and flavorful dishes. It continues to be enjoyed today as a symbol of hearty and comforting European cuisine.