Monday, September 12, 2016

Recipe: One Pot Dinner - Succulent Oxtail Soup

Much comfort and love exists in a bowl of slow cooked soup. The aroma of the broth, succulent meat falling off the bone, textures from the vegetables and the ritual of just being still while spooning the soup into the mouth is just pure divine. On top of that, it is all made in the one pot. How good is that?

I have always favoured tougher cuts of meat for soups because the flavour is beyond amazing. Soups are great made a day or two before consuming because the flavours will continue to develop AND you will have a meal made in advance. Now, that is fantastic!

This soup is deceptively easy. Really. You can make this with both your eyes shut!

Here is one of our favourite ONE POT dinners.

Succulent Oxtail Soup
Serves 4 adults and 2 young children
1.5 kg oxtail, marinated with garlic salt and pepper
1 white onion, diced 
1 large carrot, diced
1 large celery stalk, diced
1/2 punnet cherry tomatoes
2 tbsps Known Brand Chicken Stock Powder
2 tbsps soy sauce
1 tbsp sugar
4 bowls of water (or until the meat and vegetables just covered with fluid)
2 tbsps extra virgin olive oil

Optional extras
Cooked rice
Blanched broccoli
1 boiled potato, diced

  1. In a large slow cooker that can be cooked over the stove, add olive oil and brown the oxtail for 10 minutes. Add the vegetables, mix well and brown for 5 minutes. Add chicken stock powder, soy sauce, sugar and water.
  2. Cook on high for 8 hours or until the meat is falling off the bones. Cool on the bench top and keep it in the refrigerator for 24 hours.
  3. Have it on its own or in my rice in the bottom of the bowl and spoon the delicious soup over the top and add broccoli and potatoes.

P.s. This soup was made in a Japanese Branded Thermo Pot for 24 hours. This cooking method has been modified to suit the slow cooker which I have made numerous times with success.

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