Print Recipe
Oxtail Soup
 
recipe image
Prep Time: 20 Minutes
Cook Time: 180 Minutes
Ready In: 200 Minutes
Servings: 6
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Ingredients:
3 lbs oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
3 pints beef stock
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 cup chopped tomato (canned is fine)
1 cup red wine (cabernet or merlot)
1 tablespoon worcestershire sauce
6 peppercorns
salt, to taste
Directions:
1. Melt butter, add pieces of tail in a large stockpot.
2. When the meat begins to brown, add onion.
3. When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
5. Remove herbs.
6. Separate meat of the oxtail from the bones; discard bones.
7. Reheat soup and serve with a little of the meat in each bowl.
By RecipeOfHealth.com