Oxtail Soup

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 3 hrs 20 mins
• Serves: 6

Ingredients

• 3  lbs  oxtails, split into 1-inch pieces
• 1  tablespoon butter
• 1  large onion, peeled and chopped
• 3  pints  beef stock
• 1  carrot, peeled and cut into thin slices
• 1  stalk celery, cut into thin slices
• 1  sprig fresh thyme
• 2  sprigs fresh parsley
• 1  bay leaf
• 1⁄2 cup chopped tomato (canned is fine)
• 1  cup red wine (cabernet or merlot)
• 1  tablespoon Worcestershire sauce
• 6  peppercorns
•  salt, to taste

Directions

1. Melt butter, add pieces of tail in a large stockpot.
2. When the meat begins to brown, add onion.
3. When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
5. Remove herbs.
6. Separate meat of the oxtail from the bones; discard bones.
7. Reheat soup and serve with a little of the meat in each bowl.