Hearty Oxtail Soup

Ingredients

Oxtails

2 lbs, seasoned with salt and pepper

Olive oil

2 tablespoons

Onion

1 large, chopped

Carrots

2, chopped

Celery

2 stalks, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Red wine

1 cup

Beef broth

6 cups

Bay leaves

2

Thyme

1 teaspoon, dried

Salt and pepper

to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the seasoned oxtails and brown on all sides. Once browned, remove the oxtails and set them aside.
2. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and the onions are translucent.
3. Stir in the tomato paste until the vegetables are well coated.
4. Pour in the red wine, scraping the bottom of the pot with a spoon to loosen any browned bits. This process, known as deglazing, helps to incorporate all the flavors into the soup.
5. Return the browned oxtails to the pot. Add in the beef broth, bay leaves, and dried thyme.
6. Bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 3-4 hours. This slow cooking process allows the oxtails to become incredibly tender and infuses the broth with rich flavors.
7. Before serving, remove the bay leaves. Season with additional salt and pepper if needed. Enjoy your Hearty Oxtail Soup with a side of crusty bread or over steamed rice for a complete meal.