Hearty Oxtail Soup

local_grocery_store Ingredients

• 2 pounds Oxtail, cut into pieces
• 2 tablespoons Vegetable oil
• 1 Onion, chopped
• 2 Carrots, sliced
• 2 stalks Celery, sliced
• 4 cloves Garlic, minced
• 2 Bay leaves
• 1 teaspoon Thyme, chopped
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, ground
• 2 cups Water
• 1/4 cup Fresh parsley, chopped

restaurant_menu Method

1. 1.Heat vegetable oil in a large pot over medium-high heat.
2. 2.Add the oxtail pieces to the pot and brown them on all sides.
3. 3.Remove the oxtail from the pot and set aside.
4. 4.In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened.
5. 5.Return the oxtail to the pot and add the bay leaves, chopped thyme, beef broth, tomato paste, salt, and black pepper.
6. 6.Bring the soup to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the oxtail is tender.
7. 7.Skim off any fat or impurities that rise to the surface of the soup.
8. 8.Remove the oxtail pieces from the pot and shred the meat using a fork.
9. 9.Return the shredded meat to the pot.
10. 10.Add 2 cups of water to the pot and simmer for an additional 10 minutes to blend the flavors.
11. 11.Serve the oxtail soup hot, garnished with fresh parsley.

lightbulb_outline Tips

• chevron_rightFor an extra rich and flavorful broth, you can roast the oxtail in the oven before adding it to the pot.
• chevron_rightIf you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot during the last 10 minutes of cooking.
• chevron_rightThis soup tastes even better the next day, so feel free to make it ahead of time and reheat when ready to serve.