Classic Oxtail Soup Recipe: A Hearty and Flavorful Comfort Food

This classic oxtail soup recipe is perfect for those cold winter days when you crave a flavorful and comforting dish. Made with tender oxtail, a variety of vegetables, and rich broth, this soup is a complete meal on its own. Slow-cooked to perfection, the oxtail becomes incredibly tender and releases its delicious flavors into the broth. Serve it with crusty bread on the side for a satisfying and nourishing meal.

Ingredients

• 3 pounds oxtail
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 6 cups beef broth
• 2 cups water
• 1 can diced tomatoes (14 ounces)
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Preheat the oven to 350°F (175°C).
2. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
3. Add the oxtail pieces to the pot and brown them on all sides, about 5 minutes per side. Remove the oxtail and set aside.
4. In the same pot, add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Return the oxtail to the pot and add the bay leaves, dried thyme, beef broth, water, diced tomatoes, and Worcestershire sauce.
6. Season with salt and pepper to taste. Bring the soup to a simmer.
7. Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the oxtail is tender and falling off the bone.
8. Remove the pot from the oven and skim off any excess fat from the surface of the soup.
9. Discard the bay leaves and skim off any excess fat from the surface of the soup.
10. Remove the oxtail pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded meat to the pot.
11. Serve the oxtail soup hot, garnished with chopped fresh parsley.
12. Enjoy this hearty and flavorful oxtail soup with crusty bread on the side.

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