Oxtail Soup

1. 1

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

2. 2

   When the meat begins to brown, add onion.

3. 3

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

4. 4

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

5. 5

   Remove herbs.

6. 6

   Separate meat of the oxtail from the bones; discard bones.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.