Spanish Oxtail Soup
4 servings
180 minutes
Spanish oxtail soup is a true embodiment of traditional Andalusian cuisine, where each dish has deep historical roots. This thick, aromatic soup was once made by the poor using leftover oxtail after bullfights, transforming it into a tender and rich delicacy. Slow simmering with onions, celery, and tomatoes brings out the meat's juiciness, while spices and bay leaves add exquisite depth of flavor. The soup has a velvety texture and rich aroma that perfectly warms on cool days. It is traditionally served with fresh herbs, and its rich meaty taste pairs wonderfully with a glass of good Spanish wine. This dish symbolizes the thriftiness and skill of Spanish cooks, merging tradition and amazing flavor in every spoonful.
1
Cut the oxtail into small pieces between the joints and fry in olive oil.
- Bull's tail: 1 kg
2
Chop the onion and mix it with the fried meat. Add salt and pepper. Stew for 15 minutes.
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Slice the leek and celery into rings and add to the meat.
- Leek: 1 piece
- Celery: 1 piece
4
Pour in the broth. Add bay leaf. Cook for 1 hour.
- Bay leaf: 2 pieces
5
Peel the tomatoes and add them to the soup. Cook for 1 hour. Add salt.
- Tomatoes: 2 pieces
- Salt: to taste
6
Take out the meat.
7
Blend the soup in a blender until smooth. Combine with the meat.
8
Sprinkle with chopped greens.
- Green: 1 bunch