Hardy Oxtail Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 lbs oxtails
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 3 pints beef stock or 3 pints chicken stock
- 2 carrots, peeled and cut into thin slices
- 1 sweet potato, medium sized
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 garlic cloves
- 6 peppercorns
- 1 cup red wine (Cabernet or Merlot)
- 1⁄4 cup cooking sherry
- 1 1⁄4 cups shiitake mushrooms (sliced)
- 2 cups mustard greens, halved and loosely chopped
- salt, to taste
directions
- Melt butter with olive oil in a large stockpot, add pieces of tail.
- When the meat is brown on all sides , add onion.
- When onion is a deep gold or has caramelized, add stock, carrot, potatoes, wine, sherry and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs bag.
- Remove Oxtails and separate the meat from the bones; discard bones and return meat to soup.
- At the same time as the meat add sliced mushrooms and Mustard Greens.
- Let cook for another 10min.
- Serve as is or over thick noodles.
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