Oxtail Soup Recipe #313087
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.
by Molly53
3½ hours | 20 min prep
SERVES 6
- 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
- Melt butter, add pieces of tail in a large stockpot.
- When the meat begins to brown, add onion.
- When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs.
- Separate meat of the oxtail from the bones; discard bones.
- Reheat soup and serve with a little of the meat in each bowl.
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5 stars