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...