Ingredients

The following ingredients have 8 Servings
  • 3 lbs. oxtail cut into 3-inch segments
  • 2 Tbsp. vegetable oil, canola
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 medium onions, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Worcestershire sauce
  • 1/3 cup sherry, optional
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 6 cups beef broth
  • 1 lb. carrots, peeled and cut into 1/2-inch slices
  • 3 large russet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup chopped fresh parsley

Instruction

  • Pat oxtail segments dry and season with salt and pepper. Set aside.
  • In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
  • Add oxtail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
  • Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
  • Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 – 10 minutes.
  • Add the garlic, cooking until fragrant, about 30 seconds.
  • Stir in tomato paste and Worcestershire sauce.
  • Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
  • Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
  • Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
  • Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.*
  • To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
  • Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.