How do you make ox tail soup?

Oxtail Soup Recipe

This recipe is for a classic oxtail soup, but you can customize it with your favorite vegetables and spices.

Yields: 6-8 servings

Prep time: 30 minutes

Cook time: 3-4 hours

Ingredients:

* 2-3 pounds oxtails, cut into 2-inch pieces

* 1 tablespoon olive oil

* 1 large onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 4 cloves garlic, minced

* 1 tablespoon tomato paste

* 1 teaspoon dried thyme

* 1 teaspoon dried rosemary

* 1 bay leaf

* 1/2 teaspoon black pepper

* Salt to taste

* 8 cups beef broth

* 1 cup red wine (optional)

* 1/2 cup chopped fresh parsley

Instructions:

1. Prepare the oxtails: Rinse the oxtails under cold water and pat them dry. Season them generously with salt and pepper.

2. Sear the oxtails: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the oxtails in batches, about 5 minutes per side, until browned on all sides. Remove the oxtails from the pot and set them aside.

3. Sauté the vegetables: Add the onion, carrots, celery, and garlic to the pot and cook for 5 minutes, stirring occasionally, until softened.

4. Add the tomato paste and spices: Stir in the tomato paste, thyme, rosemary, bay leaf, and black pepper. Cook for 1 minute, stirring constantly.

5. Return the oxtails: Add the oxtails back to the pot along with the beef broth and red wine (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the meat is very tender.

6. Skim the fat: Remove the pot from the heat and carefully skim off any excess fat from the surface of the soup.

7. Shred the meat: Using two forks, shred the oxtail meat, removing any large bones. Return the shredded meat to the pot.

8. Season and serve: Taste the soup and season with additional salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley.

Tips:

* For a richer flavor: You can substitute some of the beef broth with red wine.

* Add vegetables: For a heartier soup, add additional vegetables such as potatoes, parsnips, or turnips.

* Use a slow cooker: For a hands-off approach, you can cook the oxtail soup in a slow cooker on low heat for 8-10 hours.

* Serve with crusty bread: Crusty bread is the perfect accompaniment to oxtail soup.

* Freeze for later: Leftover oxtail soup can be stored in the freezer for up to 3 months.

Enjoy!