data-ad-client="ca-pub-9390408385590116" async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js">


The renovation of the kitchen is 50% done, and all the recipes are good, so don't go away, browse through and you will find lostsa recipes to try!

Oxtail Soup

Oxtail soup  Hi to all fellow chefs here on the East coast of Africa and around this beautiful world we live In

Okey Dokey I've just heard the weather report, Cold front on the way this afternoon, I guess we better start collecting the ingredients for this heart warming soup,

Ingredients

Okey Dokey time to gather all the ingredients together. 

  • 5 med size  oxtail pieces cut up medium pieces
  • 1 onion chopped
  • 1 Tablespoon minced garlic 
  •  2 teaspoons fresh chopped thyme  
  • 1 tablespoon ketchup /tomato paste
  • 1 pepper
  •  1 Tablespoon Worcestershire sauce
  • 1med carrot peeled and diced
  • 2 Large potatoes, cut into chunks
  • 1 cup green beans  
  • 1 400gr  Cannellini Beans , drained, rinsed 
  • Salt to taste

 

.Method

Okey Dokey now that we got all the ingredients together its that time ,wait for Lets Start -A Cooking:

  • Season Oxtail with salt and pepper

Slow Cooker Oxtail Soup Prep20 m Cook12 h 10 m Ready In13 h 30 m

.Ingredients

  • 2 tablespoons butter,
  • 5 med size oxtail pieces beef oxtail, cut into pieces
  • 1 onion, chopped
  •  1/2 (750 milliliter) bottle red wine, or to taste
  • water to cover2 large potatoes, peeled and cubed
  • 2 carrots, chopped
  • 2 ribs celery, chopped 
  • 1 cup green beans  
  • 14.5 ounce) can stewed tomatoes 
  •  salt and ground black pepper to                                                                                    

Okey Dokey now that we got all the ingredients together its that time ,wait for Lets Start -A Cooking:

  • Season Oxtail with salt and pepper


DirectionsHeat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more. Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before ser

1.      Season oxtail with salt and pepper. Set aside2.      In a large cast iron or sauce pan heat oil (about 2-3 Tablespoons) over medium heat,3.       until hot. If using a cast iron , only use about a Tablespoon of  oil.   Add the oxtail sauté stirring frequently any browned bits off the bottom of the pot, until oxtail is brown.  Drain oil if necessary (leave about 1-2 Add onions, green oniontablespoons)4.      s, garlic, thyme, all spice, Worcestershire, smoked paprika and stir for about a minute.5.       Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder and stir for another minute.6.       Then add to crockpot/slow cooker, together with carrots, beans  and potatoes 7.      Deglaze pan with about  2  cups  water, gently pour into  slow cooker, add about 2-3  cups . 8.      You may adjust for with more or less water at the end .9.      Cover and cook on Low for about  7 -8 hour, or until desired tenderness has been reached. 10.  Remove and serve with rice and or baguette

  1. Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
  2. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
  3. Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
  4. Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving

Slow Cooker Oxtail Soup Prep20 m Cook12 h 10 m Ready In13 h 30 m

.Ingredients

  • 2 tablespoons butter,
  • 5 med size oxtail pieces beef oxtail, cut into pieces
  • 1 onion, chopped
  •  1/2 (750 milliliter) bottle red wine, or to taste
  • water to cover2 large potatoes, peeled and cubed
  • 2 carrots, chopped
  • 2 ribs celery, chopped 
  • 1 cup green beans  
  • 14.5 ounce) can stewed tomatoes salt and ground black pepper to taste                                                                                 

                                                                                                             

                                                                                   


1 (

DirectionsHeat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving

This article was printed from Home-Cooking-Haven.com.com

Print Article