Savory Oxtail Soup

Ingredients

• 1 oxtail, cut into pieces
• 2 tbsp. butter
• 1 large onion, sliced
• 2 celery stick, sliced
• 4 medium carrots, diced
• 2 slices of bacon, chopped
• 1/3 cup of red cooking wine, optional
• 1 tbsp. of tomato puree
• 4 cups of beef broth
• 2 bay leaves
• Sprigs of fresh thyme
• Salt and pepper to taste

Instructions

1. Wash the pieces of oxtail, and trim off excess fat.
2. Melt butter in a large pan, and when bubbling, add the oxtail pieces and brown quickly on all sides.
3. Transfer to a plate.
4. Add to the pan onions, carrots, celery, and bacon.
5. Cook on medium heat for 5-10 minutes, stirring occasionally.
6. Add the cooking wine and tomato paste and cook for a minute or two.
7. Return the oxtail to the pan and add broth, thyme, bay leaves, salt and pepper.
8. Bring just to a boil and skim off any foam.
9. Cover and place in oven that has been preheated to 350 degrees.
10. Bake for 3 -31/2 hours until the meat is tender and falling off the bones.
11. Discard the bay leaves and thyme sprigs, allow to stand.
12. When it is cool enough, pick all the meat off the bones. (If you prefer, each person can eat the meat off the bones).
13. Skim off excess fat if you wish.
14. Adjust the seasonings to your liking and serve.

Cook's tips:

• This recipe is best made in advance so you can cool it down and remove excess fat. Oxtail is very fatty so if you don't remove any fat it will be too greasy.
• To make this a bit heartier, serve over cooked rice or alongside mashed potatoes.