Tuga Pops − Thursday, May 9, 2024, 2 Years ago in Soup Recipes

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Oxtail Soup (Sopa de Rabo de Boi) Recipe

Name: Oxtail Soup (Sopa de Rabo de Boi) Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 1 oxtail, approximately 2 pounds, cut into pieces; 1 stalk of celery; 1 leek, white part only, sliced into strips; 2 carrots, cut into pieces; 1 onion, chopped; 3.5 tablespoons of butter (about 50g); 4.5 tablespoons of all-purpose flour (about 60g); 3/4 cup (180 ml) Madeira wine; 1 teaspoon Worcestershire sauce; Salt, to taste; Black pepper, to taste

Experience the cozy richness of our Oxtail Soup (Sopa de Rabo de Boi) recipe, featuring tender oxtail, fresh veggies, and a luxurious broth.

2 h 30 min 4 servings Easy Prep time 15 min Cooking Time 2 h 15 min

Soup Recipes

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You will love this Oxtail Soup (Sopa de Rabo de Boi) Recipe

Warm up your soul with this rich Oxtail Soup (Sopa de Rabo de Boi)! This hearty dish features tender slow-cooked oxtail simmered with vibrant vegetables and a splash of Madeira wine, creating a deeply flavorful broth. Perfect for cozy evenings, this recipe combines comfort and sophistication, ensuring every spoonful warms your heart. Let's dive into this deliciously comforting bowl of goodness!

Ingredients

1 oxtail, approximately 2 pounds, cut into pieces1 stalk of celery1 leek, white part only, sliced into strips2 carrots, cut into pieces1 onion, chopped3.5 tablespoons of butter (about 50g)4.5 tablespoons of all-purpose flour (about 60g)3/4 cup (180 ml) Madeira wine1 teaspoon Worcestershire sauceSalt, to tasteBlack pepper, to taste

Equipment:

Large potMeasuring cupsCutting boardKnifePlateStrainerSecond potWooden spoonWhisk

With all your ingredients and equipment gathered, you are ready to get started!

Directions

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In a large pot, bring about 3.5 liters of water to a boil.
Season with salt.
Add carrots, leek, celery, chopped onion, and oxtail.
Season with black pepper.
Cover and simmer for 2 hours until the meat falls off the bones.
Once cooked, remove the meat to a plate.
Strain the broth.
Remove excess fat and bones from the meat and shred it.
In another pot, melt the butter over medium heat.
Add the flour and stir well.
Gradually add 4 cups of the strained broth, stirring constantly.
Also, add the Madeira wine and Worcestershire sauce.
Add the shredded meat and stir.
Once it boils, turn off the heat, let it cool a bit and serve.

Recipe Tips

•

When browning the oxtail, ensure the pieces are well-seared on all sides to develop a rich flavor. Avoid overcrowding the pan, as this can cause steaming instead of browning. Brown the meat in batches if necessary.

•

To enhance the depth of flavor in your soup, consider adding a bouquet garni (a bundle of herbs) with thyme, bay leaf, and parsley. This will infuse the broth with aromatic notes without leaving herb bits in the final dish.

•

A common mistake is not thickening the soup adequately. After adding the flour to the butter, make sure to cook it for a couple of minutes to eliminate the raw taste, and gradually add the broth or water while stirring to achieve a smooth consistency.

Adapted from a Recipe by: Neuza Costa

Frequently Asked Questions

Can I substitute oxtail with another type of meat for this recipe?

Yes, you can substitute oxtail with short ribs or beef shank. Both will give a rich flavor, but the cooking times may vary slightly, so keep an eye on the tenderness of the meat.

How should I store leftovers of the Oxtail Soup?

Allow the soup to cool down to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months; just be sure to leave some space in the container for expansion.

What can I do if my soup is too thick?

If your soup ends up being too thick, you can easily adjust it by adding more broth or water until you reach your desired consistency. Make sure to heat it back up if you add cold liquid.

Recommended Drink Pairings

Wine

Portuguese: Madeira Wine - This fortified wine from the Madeira Islands complements the rich flavors of the oxtail soup beautifully.

General: Malbec - A robust Malbec enhances the hearty nature of the dish while balancing its savory elements.

Beer

Portuguese: Super Bock - This popular Portuguese lager, with its crisp and refreshing taste, provides a nice contrast to the richness of the soup.

General: Brown Ale - A smooth, slightly sweet brown ale pairs well with the deep flavors of the oxtail while adding a touch of nuttiness.

Other Beverages

Espresso: A strong espresso offers a bold finish that complements the savory notes of the oxtail soup.

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