Now that it’s colder, I’ve gotten into slow cooking. I remember episodes from Andrew Zimmern’s show Bizarre Foods where he explains that in many cultures outside the U.S., people use every part of the animal and that nothing goes to waste. I have to admit, eating internal organs isn’t something I’m accustomed to, but now that I think about it, I do have a standby recipe for oxtail soup. The only stores that sell oxtail are Chinese supermarkets and this Middle Eastern market not too far from where I live.
Oxtail soup is amazingly simple to make. There’s hardly any work on your part. You just chop up a few vegetables and braise the oxtail for about 4 hours. After all that braising, you’re left with a flavorful and mildly sweet beef broth with very tender oxtail meat and cartlidge. It’s a perfect warming soup for this cooler weather.
Here’s the recipe for 4-6:
2 pounds of oxtail
3 medium size carrots
2 large onions
Peel and slice the carrots and cut into thirds. Remove skins from onions and cut into quarters. Place vegetables and oxtail into a dutch oven and cover with water. Bring to a boil and then cover and simmer for four hours until the meat from the oxtail is nearly falling off the bone. Skim off the fat and season with sea salt. Serve hot with a bowl of rice. It’s best to make this the day before and let the flavors settle and let the fat solidify for easier removal.