German-Style Oxtail Soup Recipe (2024)

FAQs

What tenderizes oxtail? ›

A cow's tail is a busy appendage that constantly swipes back and forth. Due to its constant motion, the tail has strong muscles and cartilage. Fortunately, you can tenderize the meat by boiling or braising it for several hours.

Soak the oxtail in cold water for 1 hour. Place in a pan of fresh water, bring to the boil and simmer for 10 minutes. By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

In a large bowl filled halfway with cold water along with the oxtail add 1/4 salt, 1/4 cup of white vinegar and 3 lemon & limes cut in half. Soak them for 15-30 minutes undisturbed then scrub each one of them with the lemon or limes.

Why do people love oxtail so much? Its popularity stems from the unique combination of rich flavor and succulent texture of oxtail. The meat's high collagen content transforms into gelatin during cooking, creating a mouthfeel and depth of flavor that's hard to match.

Does Oxtail Get Softer The Longer You Cook It? Yes, it definitely does. Similar to a Neapolitan Ragù, the longer you cook the oxtail, the better the sauce or stew becomes.

The meat may be presoaked in a solution of water and acid — often white vinegar or lemon juice — then rinsed under running water prior to being seasoned with a dry rub or marinade, after which it's cooked or frozen.

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!

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.

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain, Korea and Indonesia.

Use a pound of oxtail per person; 3-3.5 pounds (bone included) should be enough for three adults. Let oxtail cook as long as possible in a slow cooker for meat that falls off the bone. At the shop, ask the butcher to saw the oxtail into pieces no more than 2 inches thick. This will make cooking it easier.

Are oxtails healthy to eat? ›

Oxtail is rich in Collagen, a vital protein for our body's growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is Ideal for anyone on a high fat / low carb or no-carb diet. Oxtail must be slow-cooked to break down the connective tissue.

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.

The best marinade for oxtail typically includes a combination of acidic ingredients like vinegar or citrus juice, along with flavorful ingredients such as soy sauce, Worcestershire sauce, garlic, onions, and a mix of herbs and spices.

Saltwater brine “denatures” meats by encouraging the proteins to bond to more water. This helps explain how cuts of meat tenderized by brine typically weigh between 6 and 8 percent more before cooking. The brining process generally takes at least 30 minutes before the meat is tenderized.