Oxtail soup

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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. At least three popular and unrelated versions of oxtail soup exist: a traditional Chinese dish, an ethnic dish of the American South (soul food) and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century.

[edit] Chinese oxtail soup

Though translated literally as a soup (牛尾汤), 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.

[edit] Canned

Oxtail soup is a popular variety of Heinz soups in the United Kingdom.