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Oxtail Soup

An unexpected soup recipe — oxtail in a whole new light! Oxtail soup is one of Spain's most beloved dishes, especially popular during bullfighting season. There are countless versions, but this one skips searing the oxtail, doesn't dirty a pile of dishes, and doesn't need constant attention. Enjoy making it, and wow your guests with the result.

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Oxtail soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 10 g
Fats 24 % 5 g
Carbohydrates 29 % 6 g
103 kcal
GI: 83 / 0 / 17
  • Grease the bottom of your slow-cooker insert with a little vegetable oil and add the onion, cut into large pieces. Rinse the oxtail under cold running water and cut it into pieces, whatever size you like. Lay the oxtail pieces on top of the onion, trying to keep them in a single layer so they cook evenly and the soup comes out rich and full-flavored. This soup is very simple — apart from the vegetables, there's no need to add ingredients in stages. Cut the ginger into thin strips, and use the sun-dried tomatoes whole or cut into large pieces so they don't dissolve completely in the finished soup. Add the ginger and tomatoes to the slow cooker on top of the oxtail. Add the tomato paste, bay leaves, sugar, salt, and ground pepper. Feel free to add other spices to suit your family's taste. Pour in the broth, set the slow cooker to its "Soup" or "Stew" setting, close the lid and valve, and set the timer for 45 minutes. Ten minutes after it finishes, open the lid and skim the layer of fat off the top — letting the soup cool a bit first makes this easier. Take the meat out of the pot and add the diced potatoes and carrots. Cook, covered, for 10 minutes, then add the cabbage and cook another 10 minutes. When the vegetables are done, return the oxtail to the pot — either with the bones in, or with the meat picked off using two forks. Serve the soup hot in a deep bowl with bread or steamed rice, garnished with chopped green onion. Enjoy, and have a sunny day!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Green onion - 19  kcal/100g
  • Sea salt - 0  kcal/100g
  • Vegetable broth - 13  kcal/100g
  • Dried tomatoes - 213  kcal/100g
  • Beef tail - 137  kcal/100g

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