|Type||Soup or stew|
|Place of origin||Various|
|Main ingredients||Beef tails|
|Cookbook: Oxtail soup Media: Oxtail soup|
|This article needs additional citations for verification. (September 2014) (Learn how and when to remove this template message)|
Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.
Chinese oxtail soup
Though translated literally as "oxtail soup" (牛尾汤 Niúwěi tāng), this version of the dish is somewhere between a soup and a stew. One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients, rather than ingredients that have been diced or shredded as is the norm with Chinese soup. Chunks of oxtail, potato, carrots, cabbage, tomato, and mushrooms are mixed in water, and salted to taste. The mixture should be heated at a slow boil, to allow time for the ingredients to release their flavors. In particular, the tomatoes and potatoes should largely disintegrate into the water, giving the broth a reddish-orange coloration and thickening it. As to be expected, oils from the oxtail lend most of the flavor. The soup is served with all of the ingredients.
Indonesian oxtail soup
In Indonesian cuisine, oxtail soup (Indonesian: sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, leek, celery, and fried shallots. Indonesian sop buntut is seasoned with shallot, garlic and native spices such as black pepper, nutmeg, and clove. A relatively new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry, the soup is served in separate bowl. The dish is commonly eaten with rice and accompanied with sambal, sweet soy sauce and lime juice. Certain restaurant has specialized on oxtail soup, among a famous one is Bogor Café in Hotel Borobudur in Central Jakarta.
Korean oxtail soup
Korean oxtail soup, called kkori-gomtang (꼬리곰탕), is a type of gomguk (beef bone soup). It is colloquially known as "bone soup". The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors. The soup must be simmered at low heat for several hours to soften the meat and make the broth. During this time, the layer of fat must be regularly skimmed from the surface of the pot and discarded. The final result is a rich beef broth with a garlic taste and bits of soft meat.