What is Oxtail soup?

Oxtail soup is a strong soup that contains as a primary component of the tail of cattle or cow, a place of clearance, as the name suggests. The soup does not use any other slices of beef or other types of meat to flavor it. Cooking the soup may take a long time because the gelatin tail requires a long time of cooking or cooking to soften it. Oxtail soup is so popular and tasty that there are many versions in some Asian, European and South American countries. Some of the most popular versions would be Chinese, French and British soups. During this period, the tails were not removed from beef fur, which were sent to the tannery from Slaughterhies. One day, a noble Frenchman asked, probably in search of cheap food, discarded tail and started the trend of food by making it soup. The tanneries took advantage of the popularity of food by selling tail, instead of distributing it for free. The popularity of the soup soon spread in England when many French people moved there.

In the US, the soup of Oxtail was probably created when slavery increased. The inventive African slaves coped with the lack of wealth by creating meals made of discarded animal parts considered "unnecessary" such as tongue, intestines, ears and tails. As for the Chinese version of the soup, the use of the tail of the cow for food may not be as unexpected, because the Chinese have a long -term tradition that they do not lose anything that can still have any use.

Oxtails are usually available in mass meat stores, sold by pound and are already cut in large pieces. Cocclothing soups OxtaTail would usually begin with cooking Oxtail until it was, along with some garlic, onion and pepper for spices. Other spices include hunger and ginger, especially if the Chinese version is cooked. The indicator that oxtailes are soft enough is when the meat can be handed over from the bone without much effort.

Once oxtails are tender, chopped vegetables such as carrots, potatoes, cabbage and celery stems are added to the pot. Other ingredients may include mushrooms, pores and parsley. Some recipes also use small tomato paste and wine cooking to give the soup more taste and richer consistency. Oxtail soup is best served warm.