Where is oxtail soup from

Cool and skim off fat; remove cheesecloth bag. Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to pot. Add the carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port. Serve as is, or strain the liquid and serve as a first course.

Follow with oxtail and vegetables. It's a bit of irony that a cut of meat associated with economical cooking—i. In the wake of farm-to-table cuisine, chefs have of late rediscovered this cut of meat and demand has gone up. After all, there's only one tail per cow.

Oxtail soup can be stored and frozen like any other beef soup, which means it's good in the refrigerator, covered, for 3 to 5 days and frozen, in a freezer-safe container or zip-close bag, for up to 3 months.

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Upon entering he smelled something familiar and, turning on his lamp saw a bowl on the windowsill, still warm and filled with oxtail, carrots and other vegetables. He rushed up to her dorm knocking, but no one answered….

Apocryphal story or not, this tragic tale has earned oxtail soup much recognition in Hong Kong. Indonesian oxtail soup sop buntut is the most venerated and loved. Like its Western soupy counterpart it features diced oxtail in a clear but rich beef broth, chopped carrots, celery and potato, but with signature Asian flavours of ginger, coriander, lime and chilies as well.

Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth.

Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. This oxtail soup can be frozen for up to 3 months.

By Dr Rupy Aujla. See more Winter soups recipes Forget canned soup — this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it. Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.

Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside.

Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min.

Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later.