Oxtail Soup

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A lovely, heartwarming soup sure to please. this recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. from the new england chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.

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Steps

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Melt butter , add pieces of tail in a large stockpot.

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When the meat begins to brown , add onion.

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When onion is a deep gold , add stock , carrot , celery , tomatoes , wine and herbs tied securely in a cheesecloth bag.

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Season with remaining ingredients and simmer until meat is very tender , about 3 hours.

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Remove herbs.

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Separate meat of the oxtail from the bones.

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Discard bones.

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Reheat soup and serve with a little of the meat in each bowl.

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Ingredients

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oxtails, butter, onion, beef stock, carrot, celery, fresh thyme, fresh parsley, bay leaf, chopped tomato, red wine, worcestershire sauce, peppercorns, salt