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Oxtail Soup Recipe

Season with salt and pepper and set aside. Add the oxtail and sauté stirring frequently.


Korean Oxtail Soup Kkori Gomtang Recipe Korean Oxtail Soup Oxtail Soup Korean Oxtail Soup Recipe

There are three parts to remember.

Oxtail soup recipe. Add the oxtail to a large pot and fill it with water until it covers the oxtail. Clean the pot and. Add the onion ginger garlic and saute together for a minute.

In a large stock pot saute onion carrots parsnip mushrooms and turnip in reserved fat until soft about 10 minutes. Add the minced onions to the pot turn the heat to medium and saute 8 to 10 minutes until golden. Add the oxtail and sear it until both sides turn slightly brown.

In a large cast-iron or saucepan heat oil about 2-3 tablespoons over medium heat until hot. You can keep fat if you want to since it will give a lot of flavor to the soup. The classic Hawaii oxtail soup garnish is Chinese parsley and green onions.

In a stockpot saute the oxtails carrots onion celery leeks and green pepper in butter until vegetables are crisp-tender. Bring the pot to a boil and let it parboil for 30 minutes. Bring the oxtail and broth back to a boil.

You want lots of both. Transfer the oxtails to a cutting board and remove the meat discard the bones and any grizzle. Bring to a boil.

Oxtail soup in Hawaii is served in a very specific style. Just chop chop chop and top the soup generously with the greens. Skim off any foam.

Reserve the oxtail meat on a plate. Drain off fat reserving about 2 tablespoons. Heat the beef drippings or cooking oil in a large heavy pot over high heat.

Cook to brown the meat remove keeping the fat in the pan and drain on paper towels. Heat the remaining 3 tablespoons oil in the empty Dutch. For the next step use a large pot and heat the vegetable oil at high heat.

Add 1 cup of water to roasting pan in which oxtails were browned. In a frying pan heat oil and sauté spice paste cinnamon stick cloves and nutmeg until fragrant. The first step on this Spanish oxtail soup recipe is to grab the oxtail remove any big chunk of fat and cut it into cubes any size of your choice.

If using a cast-iron only use about a tablespoon of oil. Dredge oxtails in the 12 cup flour. Add the tomatoes bouillon seasonings and water.

Heat stirring constantly to dissolve browned bit. Add carrot and potato and season with salt sugar and ground white pepper. Add this to the pot with broth and oxtails.

Drain the pot and rinse the oxtail with water. Heat up the vegetable oil in a skillet over medium heat.


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