Oxtails are a very popular raw material in European cuisine for cooking rich soups, stews and other dishes. Spicy herbs and various vegetables give a richer taste to meat. Dishes from beef tails can be found in expensive and affordable restaurants, but they are easy to cook at home.
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Oxtail soup
This dish is very popular in the UK. The taste can be varied by adding different spicy herbs, dried or fresh.
You will need:
- 1 oxtail (800 g -1 kg);
- 1 carrot;
- 2 onions;
- 2 stalks of celery;
- 1.2 l of beef broth;
- 30 g of butter;
- 0.25 teaspoons of dried parsley, thyme, marjoram and basil;
- 3 tbsp. spoons of port;
- 1 tbsp. a spoon of flour;
- salt.
Clean the oxtail from excess fat, chop into small pieces, rinse and dry. Heat butter in a saucepan, put chopped onions and carrots, cut into thin slices. Add pieces of tails, fry for 5-7 minutes, and then pour in beef broth. Add salt and spices. Cook the soup until the meat begins to lag behind the bones. It will take 1.5-2 hours.
Strain the broth, remove the meat from the bones. Finely chop the beef. Pour the broth into a clean pan, add meat. Bring the soup to a boil. In a separate bowl, mix the port with flour, and then pour this mixture into the pan, stirring thoroughly. Let the soup boil for another 5 minutes, turn off the heat and cover the pan with a lid. Serve the dish hot, accompanied by fresh grain bread.