Oxtail Soup

By keledru

Ingredients

• 6 lbs oxtails
• 1 large onion, chopped
• 1 stalk celery, chopped
• 4 medium carrots, diced
• 4 strips bacon, diced
• 1 can (28-oz) diced tomatoes
• 4 cans (14-oz) beef broth
• thyme leaves
• bay leaf
• salt and pepper to taste
• sherry, about 1/4 cup or to taste

Details

Servings 4

Preparation

Step 1

Flour oxtails, brown in small amount of oil-just enough to keep oxtails from sticking. Remove and set aside.
Brown diced bacon until crisp. Add chopped onion, Saute until onion is opaque. Put meat back in pot. Sprinkle small amount of flour (about 1/4) over meat and brown lightly.
Add canned tomatoes with juice and stock. Simmer until meat is tender. Remove oxtails and cut meat from bones, return meat to pot. If needed, skim off excess oil that has risen to top.
Add chopped carrots and cook until tender.
Add sherry and season with salt and pepper.