Posted 20 hours ago

Batchelors Cup a Soup Oxtail 4 Sachets 78 g

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You can freeze this soup for six months if stored in a freezer-proof container. Let the soup cool completely before freezing it, and leave some space at the top of the container. ⭐️ Helpful Tools Our old-fashioned oxtail soup is an adaptation of his original recipe. We’ve added in a few other ingredients for flavor, but the gist of it is all the same.

Our oxtail soup recipe doesn’t call for any special cleaning prep for the oxtails. Simply prepare them the same way you would any other stew meat. You can rinse them, but just be sure to pat them dry well with paper towels because wet meat doesn’t brown. What to Serve with Oxtail Soup Add the carrots, parsnips, potatoes, oxtail meat and cooking liquid.Bring to a boil, then reduce the heat and simmer until the veggies are tender. Ladle the soup into serving bowls, garnish each serving with chopped parsley and enjoy with some warm crusty spelt sourdough bread, sour cream biscuits, or hot brown butter cornbread! Tips for the Best Oxtail Soup The soup is even better the next day.The flavors in this oxtail soup will intensify after refrigerating and reheating the next day. You can brown and simmer the oxtail up to one day in advance. Refrigerate the cooking liquid overnight to allow the fat to rise and solidify.Add half of the beef broth, wine, tomato paste, garlic, herb bundle, and bay leaves to the pot and bring to a boil.Return the browned oxtail to the pot, then reduce the heat to low. Cover and simmer for 3 hours. Aromatics.Onion, celery and carrots are the classic mix that lend that delicious, savory flavor to the soup. Oxtails are fatty and gelatinous and each oxtail piece has a lot of connective tissue. It needs a long, slow simmer to break down all the tough tissues and release the flavor and juices. Fresh garlic. You can also use dried garlic for convenience but we think fresh garlic adds a punchier flavor.

This old-fashioned oxtail soup recipe is a delicious main dish that works with a variety of sides. Any kind of carb-y bread, dinner roll or biscuit works well. Sandwiches like a Reuben or a grinder sandwich make a hearty and filling meal, while salads like a classic wedge or a bistro salad can keep things a bit on the light side. Here are a few serving suggestions to give you some inspiration. If it’s your first time preparing homemade oxtail soup, you should know that the reason it produces a lot of flavor comes down to the long cooking time and the oxtails, of course. Additional vegetables of your choice can be addedor substituted. Sweet potatoes, cabbage, or root vegetables like rutabaga, and turnips are some suggestions. Pat the oxtail pieces dry with paper towels then season with salt and pepper.Heat 2 tablespoons oil in a Dutch oven or a large soup pot set over medium-high heat.Working in batches, add half of the oxtails and brown on all sides, searing to a rich brown then transfer to a plate.Add an additional 2 tablespoons of oil to the pot and repeat with the remaining oxtail pieces.Transform this old-fashioned oxtail soup recipe into a meaty oxtail stewwith one simple change! Simply reduce the cooking liquid by two-thirds or less. It’s tasty served with make ahead mashed potatoesor wild blend rice.

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