This recipe takes a very long time to cook! But I think it is worth it.
I know oxtail isn’t a very popular protein. I think that is because it really does have to braised for several hours, then you don’t get a whole lot of meat off the bones. Thankfully, it is fairly inexpensive.
Browning the tail first seals in all the moisture. At the end of the eight hours, the oxtail is basically falling off the bone it is so moist.
I cooked this all day on the top of the stove. If you weren’t going to be around for the day to do this, I think this would work quite well in a crock pot.
The soup is hearty and has a ton of meat flavor. The vegetables are the perfect texture. The seasoning is wonderful.
I served the soup with some hard buttered rolls. It was a great meal.
OXTAIL SOUP
1 Oxtail
1 Tablespoon Fat
1 Large Onion, Chopped
3 Pints Stock
1 Carrot, Diced
1 Stalk Celery, Diced
1 Sprig Thyme
2 Sprigs Parsley
1 Bay leaf
1/2 Cup Chopped Tomatoes
1 Cup Claret
1 Tablespoon Worcestershire Sauce
6 Peppercorns
Salt
Wash oxtail well and split in small joints. Melt fat, add pieces of tail, and when beginning to brown add chopped onion. Fry until onion is a deep gold, then add stock, carrot, celery, thyme, parsley and bay leaf tied in a cheesecloth bag. Add tomatoes and claret. Season with Worcestershire sauce, crushed peppercorns, and salt. Let boil up once. Place in a the deep well of stove or a fireless cooker for 8 hours. Remove herbs. Separate meat from bones, reheat and serve.
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