Oxtail Soup With Red Wine And Root Vegetables Recipe
Servings: 8
Ingredients
- 5 Tbsp. vegetable oil
- 3Â 1/4 lb meaty oxtails patted dry
- Â Â (about seven 3" segments)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 10 c. water
- 5 can beef broth - (14 1/2 ounce ea)
- 3 c. dry red wine
- 2 med onions minced
- 2 med leeks, white and pale green parts only minced
- 3 med carrots peeled, and
- Â Â finely minced
- 2 med parsnips peeled, and
- Â Â cut into 1/2" cubes
- 6 x garlic cloves chopped
- 1 tsp dry thyme
- 1 x bay leaf
- 2 lrg russet potatoes peeled, and
- Â Â cut into 1/2" cubes
- 1/3 c. finely-minced fresh Italian parsley
Directions
- Heat 2 Tbsp. oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add in oxtails to pot and brown on all sides, about 20 min. Add in 10 c. water, beef broth and 2 c. wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently till meat is tender, stirring occasionally, about 3 hrs.
- Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-c. glass measuring c. or possibly large bowl. Freeze cooking liquid till fat separates from liquid, about 45 min. Spoon fat from top of cooking liquid. Remove meat from oxtails; throw away bones. Add in meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
- Heat 3 Tbsp. oil in same pot over medium-high heat. Add in onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Saute/fry till vegetables are golden brown, about 12 min. Add in cooking liquid with meat and remaining 1 c. wine. Bring to boil. Add in potatoes. Cover and simmer till potatoes are tender, stirring occasionally, about 20 min.
- Add in parsley to soup. Season to taste with salt and pepper. Ladle into bowls.
- This recipe yields 8 servings.
- Comments: 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. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 807g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 82 | 31% |
| Total Fat 9.33g | 12% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 923mg | 38% |
| Potassium 771mg | 22% |
| Total Carbs 24.69g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.2g | 2% |
| Protein 5.85g | 9% |
