Oxtail Soup with Red Wine

Oxtail Soup with Red Wine
Oxtail Soup with Red Wine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup olive oil

  • 3 1/2

    lbs meaty oxtails, patted dry

  • salt and pepper

  • 2

    quarts beef or chicken stock

  • 3

    cups red wine

  • bouquet garni

  • 2

    onions, chopped

  • 2

    leeks (white and pale green parts only), chopped

  • 3

    carrots, finely chopped

  • 2

    parsnips, finely chopped

  • 6

    cloves garlic, finely chopped

  • 1

    tsp dried thyme

  • 1

    bay leaf

  • 2

    large potatoes, peeled and diced

  • 1/2

    cup finely chopped flat-leaf parsley

Directions

1. Heat 2-3 Tbsp of the oil in a large pot, over medium heat. Sprinkle oxtails with salt and pepper, add to the pot and brown on all sides. Add the stock, 2 cups of the wine, plus the bouquet garni. Bring to a boil, cover partially and simmer gently until the meat is tender and falling off of the bones, 2-3 hours. 2. Using tongs, transfer oxtails to a large bowl. Strain the cooking liquid into another bowl and spoon off any fat. Remove meat from the bones and discard the bones.

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