Oxtail Soup with Red Wine
By Maverick19
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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
Details
Preparation
Step 1
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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