Oxtail Soup Recipe

Introduction

Ingredients

• 2 pounds of oxtail
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 1 teaspoon of thyme
• 1 teaspoon of rosemary
• 8 cups of beef broth or water
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the oxtail and brown on all sides. This will take about 8-10 minutes.
3. Remove the oxtail from the pot and set it aside.
4. Add the onion and garlic to the pot and sauté for 3-5 minutes.
5. Add the carrots and celery and sauté for another 5 minutes.
6. Return the oxtail to the pot.
7. Add the bay leaves, thyme, rosemary, beef broth or water, salt, and pepper.
8. Bring the soup to a boil, then reduce the heat and let it simmer for 3-4 hours.
9. Remove the oxtail from the pot and let it cool.
10. Remove the meat from the bones and chop it into small pieces.
11. Return the meat to the pot and discard the bones.
12. Simmer the soup for another 30 minutes to an hour to let the flavors meld together.
13. Remove the bay leaves before serving.

Nutrition

• Calories: 295
• Protein: 27 grams
• Carbohydrates: 7 grams
• Fat: 18 grams
• Saturated Fat: 6 grams
• Cholesterol: 90 milligrams
• Sodium: 900 milligrams
• Potassium: 600 milligrams
• Fiber: 1 gram

Conclusion