Here’s a meaty soup redolent of the steamy countries of salsa and samba to warm our southern winter nights. Nothing says “comfort food” more than oxtail, and here’s a double dose in a soup ...

Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. Heat the oil in a large ...

For this homey and hearty one-pot soup, F&W recipe developer Liz Mervosh simmers bone-in oxtails with aromatics like carrots, then stirs in egg noodles and pearl onions. When it’s time to serve ...

Add enough water to cover the oxtail and bring to the boil ... and that community had an influence on southern Thai cuisine. Just try this soup in Bangkok and if you’re not as intrigued by ...

The Inglewood location isn’t far from the Times offices in El Segundo; the Dulan family’s lulling Southern cooking ... Nong Dan’s kkori gomtang (oxtail soup), in which collagen-rich petals ...

Apart from the oxtail that Mandela loved ... Add the carrots, beans, potatoes and soup powder and cook until the vegetables are soft, about 30 minutes. Season and serve.

With rice, black-eyed peas and greens, these components make up a typical Southern oxtail, a dish that has thrived over multiple centuries, making its journey from literal antiquity to a lauded ...

Kkori gomtang, a traditional Korean oxtail soup, boasts a delicate and light flavor profile. The secret to its exquisite taste lies in the hours of slow-simmering oxtails, rendering the meat ...

It just warms your soul. It’s the soup that makes the dinner table quiet because everyone is busy slurping it down. Fill a large pot with cold water, add oxtails and bring it to a boil.