Description
A hearty and flavorful oxtail soup recipe.
Ingredients
Scale
- 2 pounds oxtails
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Season oxtails with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown oxtails on all sides. Remove oxtails and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Return oxtails to the pot. Add beef broth, bay leaves, and thyme.
- Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours, or until oxtails are tender.
- Remove oxtails from the pot. Shred the meat from the bones and discard bones. Return meat to the soup.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, you can roast the oxtails before adding them to the pot.
- You can add other vegetables like parsnips or potatoes.
- Skim off any excess fat from the surface before serving.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: oxtail soup, beef soup, hearty soup, slow cooker soup, comfort food