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.
- 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.
I loved this soup! I had never eaten oxtails before, and loved the flavor they added, and how tender the meat was. I did refrigerate overnight, so I could take the solidified fat out, and it tasted great the second day after re-heating.
I loved oxtail soup as a child, but had never made it until I found this recipe. This is every bit as good as I remember! After browning the tails and onions, I put everything in the crockpot, and cooked on low for 8 hours. The only other changes I made were to omit the parsley (I didn't have any) and added a large clove of garlic, minced. One thing to note- since I cooked this for 8 hours, the vegetables cooked down to nearly nothing, so if you like vegetable chunks, cut them larger than the recipe calls for. This is a must-make-again soup! Thanks for posting! Edited to add, the next time I made this in the crock pot, I cooked it for 11 hours, and the meat was perfect- falling off the bone.
This is a great recipe. I had been looking for something that was close to my mothers recipe and this is it. Great flavor! Brought back alot of memories. Thanks!