OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails.
Categories Soup/Stew Beef Vegetable Red Wine Fall Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
- Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
- Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add cooking liquid with meat and remaining 1 cup wine. Bring to boil. Add potatoes. Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
- Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls.
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Rasipogula Summan
r_s56@hotmail.comThis soup is amazing! I will definitely be making it again.
Aliraza raza
ar@yahoo.comI'm not sure how I feel about this soup. The flavors are interesting, but it's a bit too rich for my taste.
Sami Rana sami
sami-s@hotmail.frThis soup is perfect for a special occasion. It's elegant and delicious.
Lesdy B
lesdy_b91@yahoo.comI'm not a fan of oxtail, but I really enjoyed this soup. The meat was very tender and the broth was flavorful.
Abdelali gamer 454
a-454@gmail.comThis soup is a lot of work to make, but it's definitely worth it. The flavors are incredible.
Haseeb Akbar
h-akbar@yahoo.comI'm not sure what went wrong, but my soup turned out really watery. I think I'll cook it for longer next time.
Farooq Mangrio
m_f@hotmail.frThe red wine in this soup really adds a lot of depth of flavor.
Sohail Prince
prince.s@gmail.comI love the addition of root vegetables in this soup. They add a nice sweetness and earthiness.
Scott Underhill
underhills9@hotmail.comThis soup is perfect for a cold winter day. It's hearty and filling, and the flavors are just amazing.
Amir Sahabzada
a@gmail.comI'm a vegetarian. Can I make this soup without the oxtail?
Ruman Shah
r90@gmail.comI'm allergic to red wine. Can I substitute it with something else?
Joseph Funmi
f@aol.comThis soup is a bit too rich for my taste. I'll try using less butter next time.
David Atkins
david89@yahoo.comI followed the recipe exactly and my soup turned out bland. I think I'll add more spices next time.
Mdmusa Islam
m_i@aol.comThis soup is amazing! The flavors are so complex and the meat is so tender. I will definitely be making this again.
Zekiah Williams
williams@gmail.comI'm not a big fan of oxtail, but I was pleasantly surprised by this soup. The meat was very tender and the broth was delicious.
Rene Pelston
p-r@aol.comThis oxtail soup was a hit with my family! The meat was fall-off-the-bone tender and the broth was rich and flavorful. I followed the recipe exactly and it turned out perfectly.