How to cook oxtail without wine: Oxtails are beef tails (although the name implies otherwise, no specific breed of cow is used), and they make the most delicious soup. While some people may balk at the idea of eating a cow’s tail, this recipe may change their minds. Oxtail is often used on its own to make beef stock for many soup recipes as it’s known to be a gelatinous rich meat that is great for stews. 

There are several different regional versions of this dish; the British recipe is made with onions, carrots, celery, and thyme. The soup does need a lot of time to simmer because of the fatty meat​ but requires little work. Once you taste the soup, you will see that the result is well worth it.

Ingredients you need to cook delicious oxtail without wine

  • 2 pounds oxtail (cut into 1 to 1 1/2-inch chunks and trimmed of excess fat)
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons beef drippings or cooking oil
  • 2 medium yellow onions (peeled and minced)
  • 2 quarts water, or 6 cups water and 1-pint beef broth or bouillon
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 3 cloves
  • 2 sprigs fresh parsley
  • 2 medium carrots (peeled and diced)
  • 1 stalk celery (diced)

Source: The Spruce Eats

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