Oxtail Soup Recipe

The trick to cooking a good oxtail soup is to cook it long and slow. Braising the meat in this manner makes it very tender, and the bones make for a great broth in this hearty soup. This is the perfect food for the season.

Oxtail Soup

In a large stock pot or Dutch oven, heat:

2 Tbsp Olive oil

Saute:

3 cloves garlic, whole
1/2 carrot
1 bunch green onions, chopped (reserve some for garnish)

Brown in the pot on all sides:

2.75 lbs oxtail

Deglaze the pan with:

1 1/2 cup white wine

Add:

12 Cups warm water
5 large leaves of kale
1 tsp whole peppercorns
2 sticks celery, chopped
a rind of Parmesan (optional)
5 leaves fresh sage
3 tsp salt

Cook on a low simmer for several hours, skimming off any impurities on the surface, and stirring occasionally until the meat is very tender. When the soup is nearly done, remove the oxtails and strain the liquid through a fine-mesh sieve or some cheesecloth. Put the liquid and the oxtails back in the pot and heat to a simmer. Add:

1 bunch kale
3 potatoes, cut in 1/2 inch slices
1/2 carrot
2 cloves garlic
ground pepper to taste

Cook for 20 minutes or until potatoes are done but still firm. Test the soup for seasonings. Garnish with your reserved green onions, and serve hot.