Oxtail Soup

Oxtail soup is a popular dish, but it can trip up even seasoned cooks. First and foremost, many people struggle with the initial preparation - cleaning the oxtail is an essential step that many overlook. In addition, the cooking process is long and requires patience, which can sometimes lead to people rushing and therefore not achieving the desired tender texture of the meat or the rich depth of flavors. Another common mistake is not using enough spices or herbs, which can result in a bland soup. A well-made oxtail soup should burst with flavors, and that means using the right mix and quantity of spices. To get the most out of this dish, add vegetables like onions, carrots and celery to the pot - these will infuse the soup with more flavor. Also, add a splash of red wine during the cooking process for an extra depth of flavor. A lesser-known trick in cooking oxtail soup is to cool it overnight in the refrigerator, which makes it easier to remove excess fats that solidify at the surface. This makes for a healthier soup without sacrificing flavor: the fats trap in the flavors and, once removed, they leave those flavors behind in the broth.