ox tail soup

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Oxtail soup with bread

Oxtail soup and oxtail soup , in the English language as a soup Oxtail known is a clear or bound soup , whose main ingredients oxtail belongs. It is concentrated, golden to deep brown in color and mostly seasoned with herbs and flavored with sherry or Madeira .

In addition to the real oxtail soup, there are also industrially produced ready meals known as "oxtail soup". These may or may not contain oxtail.

preparation

For general preparation is at the joints divided oxtail with root vegetables initially vigorously seared and then everything - depending on the recipe with other ingredients - in broth cooked for several hours, cleared the soup and defatted, happens . Typical spices are thyme , sage , rosemary and basil .

Classic variants

There are several classic variants in European cuisine:

  • Clear oxtail soup ( Consommé de queues de bœuf ) : cubes of loosened meat from the oxtail and cooked root vegetables in the clarified consommé with herbs and sherry .
  • Thied oxtail soup ( Potage lies de queues de bœuf ) : Like clear oxtail soup, additionally bound by flour roasted with the meat and the root vegetables of the broth, flavored with Madeira or sherry.
  • Clear oxtail soup or Oxtail clear ( English cuisine ): Like clear oxtail soup, plus tomato paste and red wine in the broth.

There are also different variants in which, among other things, English black beer and chestnuts are added. The soup is usually also degreased and clarified, vegetables and soup can also be pureed. In addition, the meat is usually removed from the bone and cut or pricked into small pieces.

Oxtail Soup after Eliza Acton

Eliza Acton described the preparation of a classic British Oxtail soup in her 1845 cookbook Modern Cookery for Private Families . She points out that the good taste of the soup can be improved by adding some ham or ham bones, and without them it becomes bland:

"... it will be insipid in flavor without the addition of a little ham, knuckles of bacon or a pound or two of other meat."

In their classic recipe, the oxtail is not divided and not seared after cleaning, but only soaked and then boiled whole in water. Only after the tail has been cooked soft after a few hours is it removed and divided, then the pieces with bones are further cooked until the connective tissue gels and the meat falls off the bone. Then the soup is bound with rice flour or arrowroot flour and seasoned.

International kitchen

Japanese clear oxtail soup

In the Chinese cuisine and the cuisine of African Americans in the US oxtail soups are also known - they contain different satiating vegetables in large quantities and often are more like stews .

Industrially produced oxtail soup

Industrially produced oxtail soup does not have to contain oxtail in Germany: "In the course of the intervention measures for beef in connection with the BSE crisis (from 1993), the vertebral column of cattle (without tail vertebrae) was classified as a“ specified risk material ”. This led to numerous Slaughterhouses and meat cutting plants disposed of the entire spine for safety concerns ... which led to a drastic shortage of the oxtail ingredient on the one hand and to a loss of consumer acceptance on the other changed when today it is primarily understood to mean a certain flavor variety.

supporting documents

  1. ↑ "Ochsenschwanzsuppe." In: F. Jürgen Herrmann (Ed.): Herings Lexikon der Küche. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 97. ISBN 978-3-86820-344-8 .
  2. ↑ "Ochsenschwanzsuppe." In: F. Jürgen Herrmann (Ed.): Herings Lexikon der Küche. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 129. ISBN 978-3-86820-344-8 .
  3. ↑ a b "Ochsenschwanzsuppe." In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 111. ISBN 978-3-86820-344-8 .
  4. ↑ a b “Oxtail soup with black beer.” In: Christopher Trotter, Maggie Ramsay: Alles vom Rind. hf ullmann, Cologne 2016, ISBN 978-3-8480-0801-8 (original edition: The whole cow. Recipes & lore for beef and veal. Pavillon Books); P. 185.
  5. ↑ a b c Eliza Acton: Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained . Green, Reader and Dyer, London 1868; Pp. 47-48. ( Google Books ).
  6. ↑ Guideline for the assessment of soups and sauces , Federation for Food Law and Food Science , 2015. P. 3, 9

literature