Oxtail Soup

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Total Time
3hrs 20mins
Prep
20 mins
Cook
3 hrs

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.

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Ingredients

Nutrition

Directions

  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.