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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.