More Soups Recipes
Hearty Oxtail Soup
Ingredients
- 3-4 lb. oxtails
- 10 C. beef stock
- 6 C. water
- 3 C. full-bodied red wine
- 1 medium onion, diced
- 2 leeks, sliced
- 3 small turnips, cubed
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 3 medium potatoes, cubed
- 2 small to medium parsnips, sliced or cubed
- 5 cloves of garlic, minced
- 1 C. chopped portobello mushroom
- 1 bay leaf
- 1 1/2 t. ground rosemary
- 2 t. oregano
- 1/2 t. ground cloves
- s&p
- olive oil
- parsley for garnish
Instructions
This soup is wonderful for cold winter days, but it can be a little time consuming to make. Feel free to break the steps down and do them over a longer period. And do not be scared of things like oxtails, leeks, and parsnips--they really add a lot to the soup. - Wash the oxtails well and trim off any excess fat.
- Place the oxtails on a cookie sheet. Rub them lightly with olive oil and sprinkle with salt and pepper.
- Place the cookie sheet into a 400° F oven and brown the oxtails well on both sides.
- Remove oxtails from the oven and place in a large stock pot with the beef stock, water, and 1/2 of the wine. Simmer about 3 hours or until meat is tender.
- Fish out the oxtails with a slotted spoon. Let them cool a little bit and then remove the bones and cut meat into bite-sized pieces. (This step is not entirely necessary, but I find it more convenient while eating the finished product)
- Place the meat back into the broth, and place the whole stock pot either in an ice bath or a fridge in order to bring the temperature down. Once cool, fat will congeal on top of the soup. Discard this.
- Carefully wash, peel, and chop all of the vegetables. Add them to the soup along with the other half of the wine, bay leaf and bring to a boil.
- Bring the soup back down to a simmer. Add spices and season with salt and pepper to taste. Cook until all vegetables are cooked through.
- Garnish with freshly chopped parsley. Enjoy!