German-Style Oxtail Soup Recipe (2024)

FAQs

What is special about oxtail soup? ›

Approximately 40% of natural collagen found in Mammals is in their tail and feet so you get a massive blast of natural bioavailable Collagen from eating Oxtail. You also get the added benefit of a rich gelatinous bone broth when you slow cook Oxtail in nothing but water, some garlic cloves, and carrot and celery.

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.

Java

Oxtail soup / Place of origin

The combination of spices like allspice, thyme, and scotch bonnet peppers gives the stew a unique and tantalizing taste. The oxtail itself is packed with collagen, which breaks down during the slow cooking process, resulting in a thick and luscious gravy.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent 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.

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

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.

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!

Why is oxtail soup so expensive? ›

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.

Korean oxtail soup

It is colloquially known as "bone soup". The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors. The soup must be simmered at low heat for several hours to soften the meat and make the broth.

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.

Oxtail is the tail of a cow. In olden days, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.

The origin of stews like oxtail can be traced back to our colonial heritage. Enslaved Africans on plantations were given very meager amounts of protein and often had to make do with cheaper cuts of meat or ends of slaughtered animals to add protein to their diets.

Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture. In fact, oxtail is often used on its own to make stock because it's such a gelatinous, rich meat. It is believed that this oxtail soup recipe was created in the 1700s in London by French and Flemish immigrants.

The protein Collagen breaks down into a protein called gelatin which gives the bone broth the gelatinous trait when cooled and this is where some important amino acids come into play. As well as other vitamins and essential fatty acids. Broth made from Oxtail can benefit the digestive system.

The cut of meat, which is prepared in many cuisines around the world, including Italian and Chinese, but is a staple in Caribbean and soul food cuisines, has edged its way into the culinary conversation at large.