A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Simmer very gently for four hours, or until the tails are tender. Skim well during cooking.
Preserved exactly as written in the original source
Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with the butter.
Cut the vegetables in slices and add them with the herbs.
Put in one-half pint of water, and stir it over a quick fire till the juices are drawn.
Fill up the stewpan with water, and, when boiling, add the salt.
Skim well, and simmer very gently for four hours, or until the tails are tender.
Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine.
Put back the tails, simmer for five minutes and serve.
Modern guidance to help you succeed with this vintage recipe
Browning the oxtails with butter in minimal liquid initiates the Maillard reaction, developing deep, complex flavors before diluting with water. The extended four-hour simmer breaks down collagen-rich connective tissue into gelatin, creating a rich, viscous body while rendering the meat fall-off-the-bone tender. Skimming removes impurities and excess fat that would otherwise cloud the broth, while the final flour thickening provides additional body without masking the concentrated flavors developed through long, gentle cooking.
The soup actually improves when made 1-2 days ahead, as flavors meld and any remaining fat solidifies on top for easy removal. Cook through step 6, cool completely, and refrigerate in an airtight container. Skim the solidified fat from the surface, then gently reheat and add the oxtails back for the final 5-minute simmer before serving.
Store the soup with oxtails in an airtight container in the refrigerator for up to 4 days. The gelatin-rich broth will set into a semi-solid when cold—this is normal and indicates proper collagen extraction. Reheat gently over medium-low heat, stirring occasionally, until liquefied and warmed through. Can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
AI-generated tips from Chef Cecil's culinary database
The soup actually improves when made 1-2 days ahead, as flavors meld and any remaining fat solidifies on top for easy removal. Cook through step 6, cool completely, and refrigerate in an airtight container. Skim the solidified fat from the surface, then gently reheat and add the oxtails back for the final 5-minute simmer before serving.
Store the soup with oxtails in an airtight container in the refrigerator for up to 4 days. The gelatin-rich broth will set into a semi-solid when cold—this is normal and indicates proper collagen extraction. Reheat gently over medium-low heat, stirring occasionally, until liquefied and warmed through. Can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
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