Oxtail Soup
Per serving
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
6 serv.- lbs oxtails, split into 1-inch pieces↗3
- tablespoon butter↗1
- large onion, peeled and chopped↗1
- pints beef stock↗3
- carrot, peeled and cut into thin slices↗1
- stalk celery, cut into thin slices↗1
- sprig fresh thyme↗1
- sprigs fresh parsley↗2
- bay leaf↗1
- cup chopped tomato (canned is fine)1⁄2
- cup red wine (cabernet or merlot)↗1
- tablespoon Worcestershire sauce↗1
- peppercorns↗6
- salt, to taste↗
Step-by-step instructions
- 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.
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