Oxtail Soup Made in a Staub Cocotte.
You can cook Oxtail Soup Made in a Staub Cocotte using 6 ingredients and 32 steps. Here is how you achieve that.
Ingredients of Oxtail Soup Made in a Staub Cocotte
- It's 1 kg of Oxtail.
- Prepare 2 liter of Water.
- Prepare 1 of to 2 bulbs Garlic.
- Prepare 50 grams of Ginger.
- You need 1 of to 2 Green part of a Japanese leek.
- It's 1 of Daikon radish (cut into strips).
Oxtail Soup Made in a Staub Cocotte instructions
- Pre-process the oxtail first. Put the oxtail and some water (not listed in the ingredients) in a large pot over high heat..
- When the pot comes to a boil, turn the heat down to low-medium, and simmer for 30 minutes..
- After 30 minutes, drain the oxtail into a colander and throw away the simmering liquid. Rinse the oxtail under running water to remove any scum..
- Fill a bowl with water, put in the boiled oxtail, and leave to soak for 30 minutes..
- Peel the garlic and crush the cloves with the side of a kitchen knife. Cut up the ginger roughly..
- You can just use the garlic and ginger as-is, but I put them in 3 fillable tea bags..
- Tie up the green part of leeks with kitchen twine..
- After Step 4 is done, rinse off the oxtail again under running water, and make sure that blood is not seeping out between the bone and meat..
- If there is some blood, rinse it off very well. In Korea, where this recipe is from, they soak the oxtail for 24 hours apparently, but I've simplified it..
- Put the garlic and ginger and green part of leek into the Staub cocotte along with the oxtain and water, and start cooking over medium heat..
- When it comes to a boil, cover with a lid, and turn the heat down to the lowest possible setting on your hob. Leave to simmer for 1 hour..
- After an hour, move the cocotte to the hob with the weakest heat. Set the heat to the lowest possible setting, and simmer for 4 hours..
- (You don't need to move the cocotte in Step 12 if you're already using the weakest-output hob in Step 11.).
- After 4 hours have passed, open the lid and take a look inside. Because of the unique characteristics of the Staub lid, and because it was simmered over a very low heat, there's almost no change in the water level..
- Poke a bamboo skewer through the oxtail to test how tender it is. If it's as tender as you want it to be, it's good..
- The soup looks like this at this point. I sprinkled in some rock salt and tried it, and it was already sooo good..
- At Step 15, if the meat is still tough, put the lid back on and simmer for another hour. Check again..
- Take the leeks out of the pot (after Step 15 or 17) and put in the daikon radish. Set the heat to medium..
- When the soup comes to a boil, turn the heat back down to the lowest setting possible, and simmer for 1 to 2 hours..
- After 1 to 2 hours have passed, turn the heat off. Season with salt and pepper and the soup is done..
- Oxtail soup that hasn't had any water added at all is richly flavored and sublime. We simmer it a bit more every day and enjoy it for about a week..
- I add some chopped white leek, salt and pepper, and medium-grind chili pepper just before serving. It's also great as-is, or with kimchi and rice added to turn it into a gukbap....
- The tender and juicy oxtail, which is something that the Staub cocotte is so good at producing, is irresistably good. Do try this authentic, richly flavored oxtail soup..
- Addendum: This recipe calls for 1 kilo of oxtail, but if you're going to make this with 1/2 or 1/3 the amount....
- ...use a 18 to 22cm diameter cocotte ronde. Use enough water to fill the pot 80 to 85%..
- If you use cheap beef tendon or membranes and make a similar simmered soup...it's close to a white creamy gum tang soup..
- The flavor is different but just as deep and rich. I make both soups and combine them when I feel like it..
- This is a gukbap (Korean soup) made in the same way, using oxtail and tendon. This is seriously delicious too..
- If the fat in the oxtail soup bothers you: Strain the soup, and put it in the refrigerator or freezer..
- In a short time, the fat will solidify as shown here. Just scoop this off. This is an easy way I just thought up..
- If you are using a regular pan: Follow the recipe up to Step 10; from Step 11 on, keep simmering while observing the soup's progress, adding a little water occasionally as needed..
- Although it depends on the size of the oxtail, I think ideally you want to simmer it for about 7 hours or more. This is delicious even if you don't have a Staub cocotte..
