Isn't it strange how some cuts in meat, have way more flavour than others.
Did you know, the parts of the animal that moves around the most, has the most flavour. For example - the chuck and blade steak is from the neck and shoulder area, the tail - well that moves a lot. All these cuts and more are the slow cooking, cuts. They are full of flavour. Also, any meat, wether it is chicken, venison or beef, cooked with a bone still attached, gives a lot more flavour, than without. An ox tail, has way more flavour than a piece of rib eye steak - sorry to disappoint you.
There is more fat on these cuts. That is one of the reason for more flavour.
Here is a great Winter soup, that is full of flavour, starting with caramelising your meat.
Oxtail Soup Recipe -
You can add more vegetables if you like. I made my vegetables chunky, but it depends on how you like your soup.
3 or more cuts or ox tails
Bunch of my favourite herb - thyme --- this is so easy to grow.
3 Carrots - cubed large or tiny.
2 stalks Celery - cut as above
1 Onion - cut as above
1 Parsnip - cut as above
2 lts or more Beef stock - home made is best
Method
1 - Fry your cuts of meat, to brown only. This is for more flavour. Remove.
2 - Wash your pan, add a little bit of oil, fry your vegetables, hot and fast, for colour only.
3 - Add to a large pot, meat, vegetables, thyme and stock.
4 - Simmer for about 2 hours, or until the meat is nearly falling of the bone.
5 - Remove the oxtails, cool, and then remove the meat. There wont be a lot of meat, but what there is, is yummy.
6 - Remove any twigs from the thyme. Add the meat, taste and season.
I did not want to show you this picture above, but it is import, to cool your soup before you eat it. Use a slotted spoon to remove all fat. Then reheat, before serving.
