In the United States, oxtail soup is a spicy French-Creole preparation. It differs from English oxtail soup, a comfort food dating to the 1600s. American oxtail soup dates to the late 1700s, with Louisiana Creoles using a tomato base and a mixture of diced vegetables. Herbs and spices complement the rich flavor of the cooked oxtail. Roasted guajillo chilies give this soup a powerful punch of flavor.
Recipe Servings: 4
Prep Time
15 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 dried guajillo chilies
- 4 cups water
- 1 tsp cumin, ground
- 2 tsp dry oregano
- 2 tsp dry thyme
- 2 tsp coriander
- 1 can (15 oz) diced tomatoes
- 8 oz tomato sauce
- 8 oxtails, fat trimmed
- 1½ Tbsp meat seasoning or seasoning salt
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 1 bay leaf
- 2 tsp kosher salt, divided
- 3 tsp freshly ground black pepper, divided
- 1 Tbsp unsalted butter
- 2 Tbsp parsley, chopped
Directions
- In a heated pan, toast the guajillo for 30 seconds on each side, then remove and place in water for 20 minutes.
- Remove guajillo from water and reserve the water.
- Add the guajillo, cumin, oregano, thyme, coriander, diced tomatoes and tomato sauce to a blender and process for 1 minute on high speed.
- Season the oxtails with the meat seasoning.
- In a pot over medium-high heat, cook the seasoned oxtails on each side for 3–4 minutes, then remove to a plate.
- In the same pot, add the onions, bell pepper, and celery.
- Season with ½ teaspoon of salt and 1 teaspoon of black pepper, and cook for 2 minutes.
- Add the garlic, bay leaf, and the remaining salt and pepper, and pour the tomato sauce over all, making sure it covers the oxtails completely.
- Add chili water if needed.
- Bring to a boil then remove the pot from heat.
- Bake in the oven for 2 hours 30 minutes, turning the oxtails at 1 hour 15 minutes.
- Cook until the oxtails are fork-tender.
- Serve over rice.
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