Expand your horizons and step out of your comfort cooking zone by experimenting with a flavorful but overlooked in American cuisine ingredient, like oxtail. Oxtail is a culinary name for the beef tail. Because of the extra fat, gelatin and collagen oxtails produce an incredibly rich stock or stew and the meat, when stewed, has a better texture than most beef. The broth is luxuriously rich! The bones and all the connective tissues in the cow’s tails give any soup an extraordinary depth of beefy flavor. It is just divine. So be adventurous and try something new.
Here are 6 ways to make oxtail soup in different cuisines.
This slow cooker oxtail soup is a real treat. It is rich and extra flavorful soup filled with hearty vegetables and beans, fall-apart succulent beef pieces and aromatic Caribbean inspired spices. And making it in a slow cooker is a no-brainer, it basically cooks itself. No more sweating in your hot kitchen and tedious effort of cooking the oxtails for hours on the hot stove.Oxtails are seared before throwing them into the slow cooker. The browning of the meat gives a wonderful caramelization that really kicks up the flavors of the finished stew.A hint of curry, that what takes this soup the next level. Just a touch really deepens the flavor. The unique combination of Jamaican sweet and savory spices gives the soup its rich earthy flavor with a hint of brightness. It works beautifully with beef flavors.
Save your money and a trip to a bourgeois German restaurant and make this German oxtail soup at home. Don’t be intimidated that this soup takes awhile to make. The end result is a real taste extravaganza and so worth the time spent. A rich beef and vegetable broth with paprika and a touch of Madeira wine and cream stewed with bones and herbs for 3 hours to create a truly phenomenally tasty and flavorful soup.
Korean Oxtail Soup or ‘Kkori Gomtang’ in Korean is a wonderfully light soup with morsels of fall-off-the-bone meat. Many people are not familiar with oxtail meat. But its cheap and perfect for slow-cooking! It’s the easiest soup in the world. All you need is time. Hours and hours of slow-cooking. If you’ve never tried oxtail, this is a perfect recipe to sample it! After about 5 hours of slow simmering wonderfully clear and extra tasty broth is served with bright green onions, white rice and pieces of melt-in-you-mouth pieces of beef tail.
This superb Italian oxtail stew known as “coda alla vaccinara”, is an iconic dish of Rome. Oxtails are seared with pancetta, tomato puree and herbs and then stewed in Italian red wine for 4 hours to delicious fall-of-the bone perfection. Classic and timeless Italian ingredients and cooking technique come together to create this culinary masterpiece.
If you say oxtail, or more precisely, rabo de toro, to a Spanish person, you are likely to witness incredible excitement. Bull’s tail stew is one of the greatest and most unknown of Spanish dishes with superior soul-warming effects. Perfect for fierce Madrid winters. Its history lies in Andalucía, that land of flamenco and white towns, eternal sunshine, and bullfighters. Spanish bull tail stew is one of Spain’s most typical stews dating back to Roman times. Traditionally made after the bull fights, this dish spread throughout the rest of Spain. Oxtail is braised in Andalusian sherry or red wine for hours until so tender that it nearly dissolves in your mouth.
The British version of oxtail soup is made with onions, carrots, celery, and thyme and traditionally served with dumplings. The aromatic spices turn the soup into a rich, flavorful goodness fit for aristocrats. And the smell is just out-of-this-world brilliant. The hardest part is to have patience for the soup to cook. But if you wait long enough the results are delicious.