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. Different versions of oxtail soup exist. 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. 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.
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