Oxtail Soup

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. 1

   Melt butter, add pieces of tail in a large stockpot.

2. 2

   When the meat begins to brown, add onion.

3. 3

   When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.

4. 4

   Season with remaining ingredients and simmer until meat is very tender, about 3 hours.

5. 5

   Remove herbs.

6. 6

   Separate meat of the oxtail from the bones; discard bones.

7. 7

   Reheat soup and serve with a little of the meat in each bowl.