Oxtail Soup

🛒 Ingredients

• Oxtail 80 g · 280 kcal
• Onion 50 g · 20 kcal
• Carrot 50 g · 20 kcal
• Celery stalk 25 g · 4 kcal
• Garlic 3 g · 5 kcal
• Potato 75 g · 58 kcal
• Tomato paste 12 g · 10 kcal
• Dry red wine 40 g · 34 kcal
• Beef broth 252 g · 25 kcal
• Olive oil 5 g · 45 kcal
• Bay leaf 0 g · 0 kcal
• Fresh thyme 0 g · 0 kcal
• Fresh parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Pat the oxtail dry and season generously with salt and black pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sear the oxtail pieces on all sides until deeply browned, working in batches if necessary to avoid overcrowding, then remove them and set aside.
3. Add the chopped onions, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return the seared oxtail to the pot, then add beef broth, water, bay leaves, and fresh thyme.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the oxtail is very tender. Skim off any excess fat from the surface periodically.
6. Add the diced potatoes to the pot and continue to simmer for another 45-60 minutes, or until the potatoes are tender. Season the soup with additional salt and pepper to taste.
7. Remove bay leaves and thyme sprigs before serving. Ladle the hot oxtail soup into bowls and garnish with fresh chopped parsley.