You have made my mouth water, I haven't had home made oxtail soup since I was a kid. Yum, yum. But the very best bit is always the end when Mrs K C joins you. You have been blessed with a marriage in a million.
I am Robert Baan from Holland, I am a hobby cook, but because of my giant facebook groups I got in touch with some huge chefs, and they told me to carry on and be a pro, so I will.
Here in Australia we used get a product called 'Parisian Browning Essence' from a brand called Queen. It seems to have disappeared, but when my local British food shop got a few bottles of Sarson's Rich and Dark Browning Colour in I bought the lot! People say it doesn't add flavor, but I think it definitely does add something. They both have similar ingredients, colour 150C, which is ammonia caramel, and salt.
Hi Keef, as you'll remember, here in Spain it's Rabo de Toro and unlike the UK here in Andalucia it's on almost every restaurant menu. But after seeing this video I'm off to make the soup. Thanks to you both.
I love homemade soup, Heinz has certainly gone downhill, don't know why they have to change their recipes, and your soup looks sensational Keef, I will certainly be making :-)
After living in Australia for more than 20 years, oxtail soup is something I've constantly looked for in the British food shops here. Apparently it's not allowed due to the mad cow laws here. I can't even give blood here because I lived in England during a certain period. I'm kinda happy to learn here that had I gotten a can it wouldn't have been the same anyway!
Hello good day.what a beautiful recipe you shared,I watched the entire video literally I've learned a lot about this amazing menu.. new friend here watching.. Have a great day ahead.
Keef I don't buy gravy browning anymore. Just get yourself a bottle of dark soya sauce. It browns any liquid very well and dark soy is not salty so no worries there. Sometimes it's called mushroom soy.
I always roast my oxtail with thyme,bay leaf , garlic before I boil the ox tail with carrots onion and celery. The roasting seems to colour the broth naturally.
I used to love ox tail soup it was my fave it was always salty with plenty of meaty bits now it’s absolutely crap!!!! Definitely going to give this a go thanks keef cooks xxx
I was going to suggest the same Peter. The potato starch would help to thicken the broth. I don’t like the taste that flour imparts. Bisto is lower in sodium as well
That looks ace, and I can smell it from over here in Castleford! I use Sarson's liquid gravy browning - not salty at all. Heinz have definitely changed their oxtail soup recipe. It never used to have lumps of carrot in to. Maybe I'm mis-remembering, or maybe my Mam used to buy Baxter's soup! Yours looks like a great recipe, though!
To extend a bit on the gravy browning thing, my nan made the best gravy ever with it. She also said that 'during the war', the girls would use it somehow to make it look like they were wearing stockings if they went for a night out, which were impossible to get at the time.
Yummm! Cold rainy March weekend perfect comfort food! Luv Oxtail soup, but just located something quite difficult to find in my region, a Kosher fave- Manischewitz soup mix....which I use as base/starter only adding Oxtails, Beef hunks or pigs feet.But similar to request for this OxTail recipe, its a hearty soup reminiscent of hanabada days(sic-childhood). As soon as thats finished this recipes next. I vote NO on vinegar/mustard! Zing from peppers? Or instead of Sarsons Gravy Browning, try Savoie's Flavoring & Browning Sauce? Hope ppl stay away from the junk corn syrup based browning liquids as you have:Theyre still made w/few to choose from.(Aldis?) Thanks Keefie & Ms Keefie.
Hello Keef & Mrs K, have you tried a splash of worcestersauce? I have in mind that this was essential in an oxtail soup an a glas of red wine (a cheap one in my childhood). I am from Germany and in my midfifties now and as a child i loved that soup. It was on every menu, but it has completely disappeared. Thank you for the reminder! Stay healthy!
Great recipe. I used to love Heinz Oxtail as a kid it seemed to be such a strong flavour...not anymore. I also loved Heinz mulligatawny...that was so good until the 1980s was a delicious blend of beef and coriander? Had it since and it just tomato .....cheaper I guess!
Oxtail is probably my third favourite behind cream of mushroom and french onion. Lovely. I tried to make sesame prawn toast last night, complete sodding disaster. I don't have a food blender to start with. lol. Any ideas Keef lad?.
Once a decade, our local supermarket carries oxtails. So, when I find them in the display case, I'll try this recipe. (However, it would help if you decided whether the recipe needs a dash of balsamic vinegar, or mustard, or chilis.)
Interesting - I actually completely missed that as a kid, never seen it, tasted it or even heard of it. I don't know if it's something I would like - I love kidneys - seems a waste to throw them in soup.
@@Keefcooks Yes, it seems to have disappeared shortly after I left the UK for the U.S. in the early 80s. But it really did exist as a few sporadic sightings like this confirm! It had a more "potent" flavor than the oxtail, and a lighter hue of brown. i2.mirror.co.uk/incoming/article11295437.ece/ALTERNATES/s615/MAIN-RIP-Someone-donated-a-50-year-old-tin-of-soup-to-a-foodbank-and-its-so-old-Heinz-dont-even-make.jpg
I usually do, but that's not the problem now - it's the actual 'table' that I'm working on - the legs have gone wobbly and I need to make them more rigid. Here's a video that shows what the 'table' actually is: ruclips.net/video/BR3nHCDlQEM/видео.html
@@liambaines1985 Ah, right - he must have said it was Lancs because I know it's Merseyside. Lancashire got completely trashed by that local gov reorganisation didn't it, what with Merseyside and Greater Manchester being ripped out of it!
@@Keefcooks thats true. Many older residents of St Helens still consider themselves to be from lancs.. nice recipe all the same, its on the simmer now! have a good one pal..
I wondered recently why I'd never seen an ox in a field. It's because there is no such animal. The term ox is given to a cow, or bull, used as a draft animal and presumably the tail used for soup at the end of it's working life.
The algorithm brought this video up and a small tip for the future if you make this which a decent version of it as there is some nasty versions going around lol 😂 which isn't soup it's more like pot hole filler for roads lol 😂 try adding Oxo cubes in the liquid m8 it will darken it no probs and give it an extra beefy flavour . Then add browning if needed . But I wait for salt until almost dead last as oxo etc is got salt in it already . But I tip my hat you did a quality version of your soup m8 ...
Someone once told me you can use brown sugar as a browning agent I have not tried it so I do not know what that’s what I was told as you’re about to cook up the oxtail in the pan you put a little bit of oil and some brown sugar in first allowing the sugar to caramelize and then add the oxtail this will create that really dark rich colour or so I was told don’t hold me to that I have not done it.
Heinz Oxtail used to be very nice they then changed the recipe and all you could taste was tomato I stopped eating it and I think sales crashed it was then changed again and was better but recently they have been fiddling with it again not for the better.
It's sort of like when Coca Cola changed its formula years ago, and came out with New Coke. Why? Even though I have not had Coca Cola in ages, why change, or fix something that was not broken to begin with? Coca Cola retracted and went back to the old formula.
I don't really have an opinion on this - I don't know if I've ever used a brand other than Lea & Perrin's, but these days I only use Hendo's (Henderson's Relish) which is more or less compulsory in Yorkshire.
You have made my mouth water, I haven't had home made oxtail soup since I was a kid. Yum, yum. But the very best bit is always the end when Mrs K C joins you. You have been blessed with a marriage in a million.
I am Robert Baan from Holland, I am a hobby cook, but because of my giant facebook groups I got in touch with some huge chefs, and they told me to carry on and be a pro, so I will.
Here in Australia we used get a product called 'Parisian Browning Essence' from a brand called Queen. It seems to have disappeared, but when my local British food shop got a few bottles of Sarson's Rich and Dark Browning Colour in I bought the lot! People say it doesn't add flavor, but I think it definitely does add something. They both have similar ingredients, colour 150C, which is ammonia caramel, and salt.
Hi Keef, as you'll remember, here in Spain it's Rabo de Toro and unlike the UK here in Andalucia it's on almost every restaurant menu. But after seeing this video I'm off to make the soup. Thanks to you both.
Rabo de Toro was one of my favourite Spanish dishes.
I love homemade soup, Heinz has certainly gone downhill, don't know why they have to change their recipes, and your soup looks sensational Keef, I will certainly be making :-)
After a rough day, just watching this somehow makes everything better. That looks delicious!
After living in Australia for more than 20 years, oxtail soup is something I've constantly looked for in the British food shops here. Apparently it's not allowed due to the mad cow laws here. I can't even give blood here because I lived in England during a certain period. I'm kinda happy to learn here that had I gotten a can it wouldn't have been the same anyway!
My mother used to make a lovely oxtail soup/stew when we lived in England. Don’t think she ever made it after we moved to Australia over 50 years ago.
Moo cow. MOO COW??? I laughed until my sides hurt!!!🤣🤣🤣
Have you ever tried a Peppermint Crisp tart? It is a South African staple food!!! It takes decadence to a new level.
Oh yes with buttered bread, always tasted like a good beefy rich gravy with a sherry or brandy back ground, my best memories of that soup 💕💕👍😋
Buttered bread with oxtail soup! I thought only I did that!
Oxtails are very tasty, in my opinion. That soup looks fabulous. Cheers, Keef!
Hello good day.what a beautiful recipe you shared,I watched the entire video literally I've learned a lot about this amazing menu.. new friend here watching.. Have a great day ahead.
Keef I don't buy gravy browning anymore. Just get yourself a bottle of dark soya sauce. It browns any liquid very well and dark soy is not salty so no worries there. Sometimes it's called mushroom soy.
I always roast my oxtail with thyme,bay leaf , garlic before I boil the ox tail with carrots onion and celery. The roasting seems to colour the broth naturally.
Thanks for sharing
Yummy and smells great to me over the place d in the USA Alabama! You and me meet Rock!!!
I used to love ox tail soup it was my fave it was always salty with plenty of meaty bits now it’s absolutely crap!!!! Definitely going to give this a go thanks keef cooks xxx
Yummy. Maybe add some Worcestershire sauce to give it a little tang? Thanks for posting this.
Yes, I tried that later - definitely worked better than balsamic vinegar.
Ooohhh YEAH ! love this channel
You could use Bisto gravy powder to colour, it will also thicken the soup. Regards Peter Leeds, West Yorkshire
Bit naughty though Peter.
I was going to suggest the same Peter. The potato starch would help to thicken the broth. I don’t like the taste that flour imparts. Bisto is lower in sodium as well
That looks ace, and I can smell it from over here in Castleford! I use Sarson's liquid gravy browning - not salty at all.
Heinz have definitely changed their oxtail soup recipe. It never used to have lumps of carrot in to. Maybe I'm mis-remembering, or maybe my Mam used to buy Baxter's soup!
Yours looks like a great recipe, though!
Well, know what I need to make...
We all miss Heinz oxtail soup!! The nasty, mucky stuff they offer us now is disgusting!!! Go Keef......show us how it's done!!!👍👍👍
To extend a bit on the gravy browning thing, my nan made the best gravy ever with it. She also said that 'during the war', the girls would use it somehow to make it look like they were wearing stockings if they went for a night out, which were impossible to get at the time.
Dilute gravy browning = fake tan. Amazing!
@@Keefcooks I seem to remember it was also about using it to paint a line down the back of the legs to simulate the seam of the stockings.
A few dashes of Worcestershire sauce gives it the edge! A blast from the past! Nice job Keef
Yummm! Cold rainy March weekend perfect comfort food! Luv Oxtail soup, but just located something quite difficult to find in my region, a Kosher fave- Manischewitz soup mix....which I use as base/starter only adding Oxtails, Beef hunks or pigs feet.But similar to request for this OxTail recipe, its a hearty soup reminiscent of hanabada days(sic-childhood). As soon as thats finished this recipes next. I vote NO on vinegar/mustard! Zing from peppers? Or instead of Sarsons Gravy Browning, try Savoie's Flavoring & Browning Sauce? Hope ppl stay away from the junk corn syrup based browning liquids as you have:Theyre still made w/few to choose from.(Aldis?) Thanks Keefie & Ms Keefie.
Hello Keef & Mrs K, have you tried a splash of worcestersauce? I have in mind that this was essential in an oxtail soup an a glas of red wine (a cheap one in my childhood). I am from Germany and in my midfifties now and as a child i loved that soup. It was on every menu, but it has completely disappeared. Thank you for the reminder! Stay healthy!
I grew up in Germany also.. and have be trying to find a good brown/red oxtail soup recipe. Have you tried this one?
Great recipe. I used to love Heinz Oxtail as a kid it seemed to be such a strong flavour...not anymore. I also loved Heinz mulligatawny...that was so good until the 1980s was a delicious blend of beef and coriander? Had it since and it just tomato .....cheaper I guess!
That looks good
Oxtail is probably my third favourite behind cream of mushroom and french onion. Lovely. I tried to make sesame prawn toast last night, complete sodding disaster. I don't have a food blender to start with. lol. Any ideas Keef lad?.
Great video! Perhaps a dollop of red currant jelly? (Preserved, not from gelatine). Great video, esp Mrs KC's reaction to the chillies !
after 65 years on this planet, we (USA) have nothing by heinz in oxtail soup, heinz is kechup, and steak sauces etc, no beans or soups
Once a decade, our local supermarket carries oxtails. So, when I find them in the display case, I'll try this recipe.
(However, it would help if you decided whether the recipe needs a dash of balsamic vinegar, or mustard, or chilis.)
Final version, after the vid was made, not balsamic! A bit of Worcestershire sauce was good.
To sharpen try sherry, but not too much.
Regards Peter
Leeds, West Yorkshire
Pretty sure Heinz don't do that!
Heinz Kidney Soup used to be my favorite as a kid. Maybe you could also have a bash at that! :-)
Interesting - I actually completely missed that as a kid, never seen it, tasted it or even heard of it. I don't know if it's something I would like - I love kidneys - seems a waste to throw them in soup.
@@Keefcooks Yes, it seems to have disappeared shortly after I left the UK for the U.S. in the early 80s. But it really did exist as a few sporadic sightings like this confirm! It had a more "potent" flavor than the oxtail, and a lighter hue of brown. i2.mirror.co.uk/incoming/article11295437.ece/ALTERNATES/s615/MAIN-RIP-Someone-donated-a-50-year-old-tin-of-soup-to-a-foodbank-and-its-so-old-Heinz-dont-even-make.jpg
Hi keef,put a towel under the chopping board and that will secure it😉
I usually do, but that's not the problem now - it's the actual 'table' that I'm working on - the legs have gone wobbly and I need to make them more rigid. Here's a video that shows what the 'table' actually is: ruclips.net/video/BR3nHCDlQEM/видео.html
St Helens is Merseyside!! haha (used to be Lancs) - My 1st attempt at oxtail soup.. cheers
Why r u talking abt St Helens?
@@Keefcooks You said at the beginning of the video something about a new follower or fan from st helens, Lancashire..
@@liambaines1985 Ah, right - he must have said it was Lancs because I know it's Merseyside. Lancashire got completely trashed by that local gov reorganisation didn't it, what with Merseyside and Greater Manchester being ripped out of it!
@@Keefcooks thats true. Many older residents of St Helens still consider themselves to be from lancs.. nice recipe all the same, its on the simmer now! have a good one pal..
I wondered recently why I'd never seen an ox in a field. It's because there is no such animal. The term ox is given to a cow, or bull, used as a draft animal and presumably the tail used for soup at the end of it's working life.
That's something I've never even thought about. Thanks!
Not very nice retirement plan
Mmmmm! Marmite....Celery,No thank you 1
The algorithm brought this video up and a small tip for the future if you make this which a decent version of it as there is some nasty versions going around lol 😂 which isn't soup it's more like pot hole filler for roads lol 😂 try adding Oxo cubes in the liquid m8 it will darken it no probs and give it an extra beefy flavour . Then add browning if needed . But I wait for salt until almost dead last as oxo etc is got salt in it already . But I tip my hat you did a quality version of your soup m8 ...
Thank you.
Maybe some ginger or some chilli would give it a kick.😋
No doubt, but it's not supposed to have a kick! 😀
@@Keefcooks I'm from a Caribbean background our oxtail has scotch bonnet in it! 😂 😘
Ah, very kicky, that!
Someone once told me you can use brown sugar as a browning agent I have not tried it so I do not know what that’s what I was told as you’re about to cook up the oxtail in the pan you put a little bit of oil and some brown sugar in first allowing the sugar to caramelize and then add the oxtail this will create that really dark rich colour or so I was told don’t hold me to that I have not done it.
Heinz Oxtail used to be very nice they then changed the recipe and all you could taste was tomato I stopped eating it and I think sales crashed it was then changed again and was better but recently they have been fiddling with it again not for the better.
It's sort of like when Coca Cola changed its formula years ago, and came out with New Coke. Why? Even though I have not had Coca Cola in ages, why change, or fix something that was not broken to begin with? Coca Cola retracted and went back to the old formula.
Same as Irn Bru have changed
In your opinion, which brand makes the best Worcestershire sauce?
I don't really have an opinion on this - I don't know if I've ever used a brand other than Lea & Perrin's, but these days I only use Hendo's (Henderson's Relish) which is more or less compulsory in Yorkshire.
Good to see a senior management technical discussion. I was never fond of Ox-Tail Soup.
Oxtail soup is like Water nowadays, I don't know why they keep changing things
Anything you can dip yer chips in.