Ox Tail Soup w/ Acorn Squash n Rabe Top

Winter Warm Up Worth Sharing

PREP: 30min || STOVE COOK: 30min // OVEN COOK: 2hr 30min

Acorn Squash

  • 1 Acorn Squash

  • 1 Tbsp Olive Oil

  • 1/2 Tsp Curry Powder

  • 10 Cranks Fresh Cracked Pepper

  • 1/2 Tsp Kosher Salt

Broccoli Rabe Top!

  • 1 Bundle Broccoli Rabe

  • 1/2 Tbsp Olive Oil

  • 1/4 Tsp Garlic Powder

  • 5 Cranks Fresh Cracked Pepper

  • 1/4 Tsp Kosher Salt

  • Pinch or two of Crushed Red Pepper

Ox Tail Soup

  • 21/2 Lbs Ox Tails

  • 1 Large Vidalia Onion (Casually Cut)

  • 1 Large Fennel (Casually Cut)

  • 1 Medium Red Onion (Casually Cut)

  • 6 Cloves Garlic Peeled (Kept Whole)

  • 1 Large Carrot (roughly Chopped linch in Size)

  • 1 Large Parsnip (roughly Chopped linch in Size)

  • 4 Sprigs Fresh Thyme

  • 3 Sprigs Fresh Rosemary

  • 3 Bay Leafs

  • 1 Tbsp Soy Sauce

  • 1 Tbsp Worcestershire Sauce

  • 3 Tbsp Dijon Mustard

  • 1 Tbsp Gochujang

  • 2 12oz Flavorful Lager Beers

  • 2 Packets Beef Broth Seasoning (or 1 Tbsp better than Beef Bouillon)

  • Salt to Taste

  • Fresh Cracked Black Pepper to taste

Acorn Squash Assembly

  1. Pre-heat oven to 450 Degrees

  2. Rinse the squash and halve it length wise

  3. Cut each half into ribbons about a half inch in thickness

  4. Line a large backing sheet with parchment paper and lay out the squash pieces so they each have their own room

  5. Drizzle with olive oil, salt, pepper, and curry powder, mixing the squash up to coat evenly

  6. Bake Squash for 25 - 30mins, or until the sides face down on the baking sheet have browned nicely.

  7. Set aside, as the squash will be the base the Ox Tail soup will be ladled over

Brocoli Rabe Topping

  1. Separate the Broccoli Rabe Bundle, rinse, and pat very dry

  2. Line a large backing sheet with parchment paper

  3. Place the dried Rabe on the parchment paper tossing in the Olive Oil and all of the seasonings until evenly coated.

  4. Spread the Rabe out so each has a lot of space on the sheet tray, and back for 20-25mins or until the Rabe leaves are slightly browned and shatter-esque

  5. Set aside for final Garnish of the Ox Tail soup

Ox Tail Souping

  1. NOTE - Look for smallest pieces of Ox-tail possible, as the smaller the more flavor each has

  2. Preheat the Oven at 275 Degrees

  3. Remove Ox tails from packaging and season all sides with Salt

  4. In the meantime, in the base of a dutch oven begin to heat some neutral oil at medium high heat.

  5. Add the Ox Tails to the hot Dutch Oven in batches, do not over crowd the pan.
    Sear each side of the Ox-Tails (approx. 5mins a side)

  6. When the meat is browned remove and set aside on a plate, and turn the heat on the stove to medium

  7. In the Dutch oven begin adding vegetables, first with the carrot and parsnip, cooking for about a 5 - 8 min. Stirring every 2 mins or so

  8. Be sure to scrape the bottom of the pot a lot to pull off any fond from the base before burning

  9. When the roots start getting some color, and the two kinds of onions, the garlic, and the fennel to the pot, for another 5 - 8 mins. Continue to Stir every 2 mins or so

  10. If the veggies feel like they are sticking feel free to add another tbsp of oil or so to loosen the sauté.

  11. When the veggies are beginning to brown make a small well in the center of the dutch oven so the bottom of the pan is exposed. Into the well put 2Tbsp mustard, Worcestershire, Soy Sauce, and Gochujang. Let them cook on the bottom for a minute before stirring into the veggies coating them all evenly.

  12. Let the coated veggies caramelize from the added ingredients for about two minutes, before deglazing the pan with both beers.

  13. Then fill each empty beer with water and add to the pot, adding the two packets of Beef Broth or 2 Tbsps of Better than Beef Bouillon.

  14. Add the rested Ox Tails to the party and any juices they may have expelled while resting into the pot as well

  15. Add the Rosemary Sprigs, Thyme Sprigs, and Bay leafs to the pot

  16. Stir and let the whole mixture come to a simmer.

  17. NOTE (if there is not enough liquid to cover the Ox tails completely in the pot, and additional water so the meat is just covered)

  18. Once Simmering, press parchment paper into the Dutch Oven so it touches the liquid, cut a small whole in the center to allow for steam (if preferred use the top of the Dutch Oven, just keep it on slightly ajar)

  19. Place the Dutch oven into the Oven and cook for 2hr and 30mins, or until the Ox Tails are Tender and easy to pull from the bone

  20. Remove the parchment paper top, the bay leafs, and the herb sprigs. Add the remaining Tbsp of Mustard to the pot, Salt and Pepper to Taste, and stir to combine

  21. Serve in a shallow bowl over the top of the Squash and with some of the rabe a top. Enjoy!