Oxtail Soup Recipe Slow Cooker
Description
Oxtail soup is a hearty, comforting meal that is perfect for cold winter days. It's a slow cooked dish that is cooked over low heat for several hours to allow the oxtail to become tender and the flavors to develop. The resulting dish is a flavorful, savory broth with tender pieces of oxtail that has a rich, meaty flavor that pairs nicely with vegetables, herbs, and spices. Oxtail soup is a great way to get the most out of your slow cooker, and it's an easy dish that is sure to please.
Oxtail soup is a popular dish in many cultures, with variations in ingredients and flavors. The main ingredients for oxtail soup are usually oxtail, vegetables such as carrots, onions, and celery, and a variety of herbs and spices. The oxtail is cooked over low heat for several hours until it is tender, and then vegetables and spices are added to the broth. The soup is then simmered until the flavors have fully developed, and the result is a hearty, flavorful soup that is sure to warm up any cold day.
Ingredients
2 pounds oxtail, cut into 2-inch pieces
2 tablespoons olive oil
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups beef broth
1 bay leaf
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
1 teaspoon black pepper
1 teaspoon salt
1 cup red wine (optional)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the oxtail pieces and cook until they are browned on all sides. Transfer the oxtail to a slow cooker.
2. Add the onion, carrots, celery, and garlic to the skillet and cook until tender, about 5 minutes. Transfer the vegetables to the slow cooker.
3. Add the beef broth, bay leaf, thyme, rosemary, black pepper, salt, and red wine (if using) to the slow cooker. Cover and cook on low for 8 hours.
4. When the oxtail is tender, remove the bay leaf and discard. Taste and adjust seasonings, if necessary. Serve hot.
Equipment
Large skillet
Slow cooker
Notes
You can substitute chicken broth for the beef broth, if desired.
If you want to add some heat to the soup, add a pinch of red pepper flakes or a diced jalapeno pepper.
For a thicker soup, you can add a few tablespoons of cornstarch or flour, dissolved in a bit of cold water, to the soup during the last 30 minutes of cooking.
Nutrition
Calories: 235 kcal
Carbohydrates: 8 g
Protein: 10 g
Fat: 17 g
Saturated Fat: 4 g
Cholesterol: 24 mg
Sodium: 709 mg
Potassium: 476 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 859 IU
Vitamin C: 3 mg
Calcium: 51 mg
Iron: 2 mg
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