Ox-Tail Soup Recipe
Ox-tail soup is a hearty and comforting winter meal that is perfect for a cold day.The oxtail is slow-cooked in a flavorful broth with vegetables until it is fall-apart tender.The result is a rich and delicious soup that is sure to warm you up from the inside out.
Equipment
- Large pot or Dutch oven
- Large skillet
- Colander
- Wooden spoon
- Measuring cups and spoons
- Paring knife
- Cutting board
- Vegetable peeler
Ingredients
- 2 pounds oxtail cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups beef broth
- 1/2 cup red wine optional
- 1/4 cup all-purpose flour
- Chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the oxtail and brown on all sides.
- Remove the oxtail from the pot and set aside.
- Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the thyme, bay leaf, salt, and pepper.
- Add the beef broth and red wine (if using) to the pot.
- Bring the soup to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is fall-apart tender.
- Remove the oxtail from the pot and shred the meat with two forks.
- Return the shredded oxtail to the pot and stir in the flour until it is dissolved.
- Simmer the soup for 10 minutes more, or until it has thickened slightly.
- Garnish with chopped fresh parsley and serve hot.
Notes
Nutritional Facts
One serving of ox-tail soup (about 1 cup) provides the following nutrients:
Calories: 25
Fat: 14 grams
Saturated fat: 6 grams
Carbohydrates: 15 grams
Fiber: 4 grams
Protein: 15 grams