Fall-off-the-bone tender oxtails simmered in a rich, savory beef broth with hearty vegetables. This classic Southern comfort food is slow-cooked to perfection, creating a deeply flavorful and satisfying meal.
Prep25 min
Cook210 min
Servings6
Serving size: 1 serving
1052cal
72gprotein
50gcarbs
64g
Ingredients
4 lb Oxtails (Cut into 2-inch pieces, trimmed of excess fat)
2 tsp Kosher Salt (For seasoning oxtails, plus more to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crisp, tangy, and slightly sweet, this homemade Japanese pickled ginger (Gari) is incredibly easy to make. It's the perfect zesty palate cleanser for sushi and a vibrant condiment for salads and sandwiches, ready with just a few simple ingredients.
About Oxtail Soup, Steamed Basmati Rice and Pickled Ginger
Aromatic oxtail soup with melt-in-mouth meat and tangy ginger – pure comfort food!
This hawaiian dish is perfect for dinner. With 1369.42 calories and 77.48999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Tomato Paste
0.5 cup Dry Red Wine (Such as Cabernet Sauvignon or Merlot, for deglazing)
8 cups Beef Broth (Low-sodium)
2 cups Water
3 tbsp Worcestershire Sauce
2 pcs Bay Leaves
6 sprigs Fresh Thyme
0.25 tsp Ground Allspice
1.5 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
15 oz Canned Butter Beans (Rinsed and drained)
0.25 cup Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare and Sear the Oxtails
Pat the oxtails completely dry with paper towels. This is crucial for getting a good sear.
In a large bowl, season the oxtails generously on all sides with kosher salt and black pepper.
Add the all-purpose flour to the bowl and toss until each piece is lightly and evenly coated.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in batches to avoid overcrowding the pot, carefully place the oxtails in the hot oil. Sear for 4-5 minutes per side, until a deep brown crust forms. Do not rush this step.
Transfer the browned oxtails to a large plate and set aside.
2
Sauté Aromatics and Deglaze
Reduce the heat to medium. If there is excessive fat in the pot, pour off all but about 2 tablespoons.
Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot.
Stir in the minced garlic and ground allspice, and cook for another minute until fragrant.
Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in color. This deepens the flavor.
Pour in the red wine to deglaze the pot. Bring to a simmer and continue scraping the bottom of the pot to release all the flavorful bits. Let the wine reduce by about half, which should take 2-3 minutes.
3
Simmer the Soup
Return the seared oxtails and any accumulated juices to the pot.
Pour in the beef broth and water. Add the Worcestershire sauce, bay leaves, and fresh thyme sprigs. Stir everything together.
Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to the lowest setting that maintains a gentle simmer.
Cover the pot with a tight-fitting lid and let it simmer for 3 hours. The oxtail meat should be very tender but not yet falling completely off the bone.
4
Add Vegetables and Finish
After 3 hours, add the cubed potatoes to the pot. Stir gently, ensuring they are submerged in the broth.
Replace the lid and continue to simmer for another 30-40 minutes, or until the potatoes are fork-tender and the oxtail meat is falling off the bone.
During the last 10 minutes of cooking, stir in the rinsed and drained butter beans.
Once cooked, turn off the heat. Use a large spoon or ladle to skim any excess fat from the surface of the soup.
5
Serve
Remove and discard the bay leaves and thyme sprigs.
Taste the broth and adjust seasoning with additional salt and pepper as needed.
Ladle the hot soup into bowls, making sure each serving gets a piece of oxtail, plenty of vegetables, and rich broth.
Garnish generously with fresh chopped parsley before serving. Serve immediately with cornbread or crusty bread.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 slice Beet (Optional, paper-thin for a vibrant pink color)
Instructions
1
Prepare the Ginger
Peel the young ginger using the edge of a spoon or a vegetable peeler.
Using a mandoline slicer or a very sharp knife, slice the ginger paper-thin against the grain.
Place the ginger slices in a non-metallic bowl and toss with 1 teaspoon of salt. Let it stand for 30 minutes. This step draws out excess moisture and tames its sharp bite.
After 30 minutes, rinse the ginger thoroughly under cold running water to remove the salt. Gently squeeze the slices to remove as much water as possible, then pat completely dry with paper towels.
2
Make the Pickling Liquid
In a small, non-reactive saucepan (such as stainless steel or enamel), combine the rice vinegar, granulated sugar, and the remaining 1/2 teaspoon of salt.
Bring the mixture to a rolling boil over medium-high heat, stirring continuously until the sugar and salt are completely dissolved. This should take about 2-3 minutes.
Once boiling and clear, remove the saucepan from the heat.
3
Pickle and Store
Pack the dried ginger slices into a sterilized, heatproof glass jar. If using, tuck the thin slice of beet amongst the ginger.
Carefully pour the hot pickling liquid over the ginger, ensuring all slices are fully submerged. Use a spoon to press down the ginger if needed.
Let the jar cool to room temperature on the counter, uncovered, for about 1 hour.
Once cool, seal the jar with a tight-fitting lid and transfer to the refrigerator. The pickled ginger is ready to eat after a few hours, but the flavor and color will deepen and improve significantly after 24-48 hours.
