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Hearty Oxtail Soup
Savor the taste of a classic comfort food with this Hearty Oxtail Soup. This recipe brings together tender, slow-cooked oxtails, aromatic vegetables, and a rich, savory broth to create a soup that is both flavorful and satisfying. The oxtails are simmered until they're fall-off-the-bone tender, and the broth is infused with herbs, red wine, and tomatoes for a depth of flavor that is simply unforgettable. This soup is a staple in many cuisines worldwide, particularly in Latin America and the Caribbean, where it is savored for its hearty and warming qualities.
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
- 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.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and the onions are translucent.
- Stir in the tomato paste until the vegetables are well coated.
- 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.
- Return the browned oxtails to the pot. Add in the beef broth, bay leaves, and dried thyme.
- 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.
- 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.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 20 minutes Cook Time: 3-4 hours Calories: 350 Fat: 20g Carbs: 15g Protein: 25g Sodium: 1100mg Sugar: 4g
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