Oxtail Soup II Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and brown the oxtail pieces on all sides.
• STEP 2.Add onions, carrots, celery, and garlic to the pot and sauté until the vegetables are softened.
• STEP 3.Pour in beef broth, water, and add bay leaves, thyme, and salt. Bring the soup to a boil, then reduce the heat and simmer for 2-3 hours until the oxtail is tender.
• STEP 4.Remove the oxtail from the soup and shred the meat. Discard the bones and return the shredded meat to the pot.
• STEP 5.Add potatoes and simmer for an additional 20 minutes until the potatoes are cooked through.
• STEP 6.Season with salt and pepper to taste. Serve the oxtail soup hot with crusty bread or rice.
• STEP 7.Cooking Tips: For a richer flavor, you can brown the oxtail in the oven before adding it to the pot. You can also add other vegetables like peas or corn for added texture and flavor.
• STEP 8.Storage and Serving: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop or in the microwave before serving.

Cooking Tips

• For a richer flavor, you can brown the oxtail in the oven before adding it to the pot.
• You can also add other vegetables like peas or corn for added texture and flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.