Gradual-Cooker Oxtail Soup
How do you trim oxtails?
Oxtails may be powerful to chop so it’s finest to ask the butcher to slice them into items, in the event that they aren’t already. Trimming the thick items of extra fats off the oxtails earlier than cooking will guarantee a stew that’s flavorful with a velvety mouthfeel.
How are you going to make slow-cooker oxtail soup much less oily?
Oxtails are wealthy in fats and whereas fats means taste, the stew can get a bit oily. Trimming off any giant items of fats earlier than cooking will assist scale back the oil within the completed stew. After cooking, skim off extra fats from the floor with a shallow ladle or giant serving spoon. In the event you’re cooking a day forward, refrigerate the stew, then take away the solidified extra fats earlier than reheating.
What else can you place in slow-cooker oxtail soup?
Potatoes are a pure addition to oxtail stew. Add them half-hour earlier than the stew is completed cooking and they are going to be flavored with the wealthy cooking juices of the stew. They can even assist thicken the broth barely. Turnips and parsnips make flavorful additions to oxtail stew. Once more, add them in about half-hour earlier than the stew is completed. In the event you’re trying so as to add much more veggies to your meal, stir in 4 cups of recent spinach leaves simply earlier than serving. They may rapidly wilt and add a contact of inexperienced together with some added nutritional vitamins.
—Catherine Ward, Style of House Prep Kitchen Supervisor
Vitamin Info
1-1/2 cups: 204 energy, 10g fats (3g saturated fats), 34mg ldl cholesterol, 705mg sodium, 14g carbohydrate (8g sugars, 5g fiber), 16g protein.
