German-Style Oxtail Soup Recipe (2024)

FAQs

Should you boil oxtail before cooking? ›

Soak the oxtail in cold water for 1 hour. Place in a pan of fresh water, bring to the boil and simmer for 10 minutes. By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Jamaican oxtail is very special due to the infusion of flavors that make this dish come alive. Braised in fresh herbs & spices such as thyme, scallion, scotch bonnet, allspice, and sometimes ginger, this dish is a labor of love that is totally worth it in the end.

Alternate way to thicken stew gravy: Remove the oxtails/vegetables, leaving the liquid in the pot. Make a cornstarch slurry in a small bowl (1 tablespoon cornstarch + 1 tablespoon water, mixed until combined). Stir mixture into stew liquid and simmer until gravy thickens, about 5 minutes.

One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients, rather than ingredients that have been diced or shredded as is the norm with Chinese soup.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

Simmering the meat for up to four hours should give you fall-off-the-bone tender oxtail meat.

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain, Korea and Indonesia.

Oxtail is rich in Collagen, a vital protein for our body's growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is Ideal for anyone on a high fat / low carb or no-carb diet. Oxtail must be slow-cooked to break down the connective tissue.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

Why is it more expensive to make an oxtail dish now? It's simple supply and demand. Each cow only has around six pounds of viable oxtail to go around, compared to the other 400 plus pounds of viable cuts you can get from the rest of the cow.

Why does my oxtail taste bitter? ›

OK, so if you find that your brown stew 'oxtail' dish has a more bitter taste, this is more than likely due to using too much browning sauce. No worries---you can fix this! Simply break up the bitter taste with a bit of ketchup, brown sugar, and additional stock. This should help!

If there is connective tissue (white stuff) left on the outside of your oxtail, cut some slits parallel to the bone in these areas to expose the meat beneath. Place the oxtail in a deep pot which has 2 times as much internal volume as the meat.

That's because oxtail is packed with amazing connective tissues, cartilage, fat and bone and while its cooking these are broken down to the most amazing tender meat and nourishing collagen rich broth packed with nutrients that are great for healing your gut lining.

Collagen for Joint Health: Oxtail offers a high collagen content. Collagen, is a structural protein that imparts strength and elasticity to tissues, including joints and skin. The collagen supports the structure of joints and relieves joint pain and stiffness.

It depends on the type of meat and the recipe. Some recipes call for the meat to be boiled first, while others may call for it to be fried or grilled.

The only way to cook oxtail – long and slow. The meat, fat and tendons need a long time to cook and soften, resulting in a rich and velvety beef stew. Slow cookers and pressure cookers are ideal for cooking oxtail. Alternatively, you can braise oxtail in a casserole dish in a warm oven overnight for best results.

It really does speed up the overall cooking process because you can boil larger volumes than you can grill or fry. But you lose the depth of flavor you get from other cooking methods. I think it's a popular process when preparing a large quantity of food for a large group.

The bacteria are often present in the air already, which is how they get onto the meat. This means that some people will run into trouble more often than others. I personally have never had a problem with lactobacillus or funky smells, but some people have to boil their meat every time or they can have issues.