A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You should begin to make it the day before you wish to eat the soup. Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top.
Preserved exactly as written in the original source
Take two tails, wash clean, and put in a kettle with nearly a gallon of cold water; add a small handful of salt.
When the meat is well cooked, take out the bones.
Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top.
Add a little onion, carrot, or any vegetables you choose, chopping them fine first; summer savory may also be added.
Modern guidance to help you succeed with this vintage recipe
Oxtails are incredibly collagen-rich, and the long, slow simmer converts that tough connective tissue into gelatin through hydrolysis, creating the soup's characteristic silky body and rich mouthfeel. Refrigerating overnight allows fat to solidify on the surface, making it easy to remove for a cleaner-tasting soup while the gelatin sets into a firm jelly that will melt back into luxurious liquid when reheated. Starting with cold water and bringing it slowly to temperature allows proteins to gradually coagulate and rise to the surface for easy skimming, resulting in crystal-clear broth.
This soup actually improves with advance preparation and must be made at least one day ahead. The oxtails can be simmered up to 3 days before serving; store the strained broth in the refrigerator with the fat cap intact (it acts as a protective seal). The finished soup, with vegetables added, can be refrigerated for up to 5 days or frozen for up to 3 months.
Store finished soup in an airtight container in the refrigerator for up to 5 days. The soup will gel when cold due to the collagen content—this is normal and desirable. Reheat gently over medium-low heat, stirring occasionally, until liquefied and warmed through. For longer storage, freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
This soup actually improves with advance preparation and must be made at least one day ahead. The oxtails can be simmered up to 3 days before serving; store the strained broth in the refrigerator with the fat cap intact (it acts as a protective seal). The finished soup, with vegetables added, can be refrigerated for up to 5 days or frozen for up to 3 months.
Store finished soup in an airtight container in the refrigerator for up to 5 days. The soup will gel when cold due to the collagen content—this is normal and desirable. Reheat gently over medium-low heat, stirring occasionally, until liquefied and warmed through. For longer storage, freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator before reheating.
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