Oxtail Soup
/By: Josiah
Ingredients
Marinate:
2 lb. Oxtail
1/2 tsp allspice
2 sprigs thyme
3 cloves minced garlic
1/2 bunch chipped scallion
1/4 diced white onion
1 tbsp. Ketchup
1/2 tbsp browning sauce
1/2 tbsp paprika
1/2 tbsp season - all
1 tsp black pepper
1 habanero finely chopped
Braising Liquid:
1/2 white onion chopped
1 1/2 diced celery ribs
1 sliced carrot
2 roma tomatores, sliced and seeds removed
2 cups red wine
4 cups beef broth
2 bay leaves
1 tbsp olive oil
Instructions:
Clean oxtail. Pat dry and place in mixing bowl.
Mix in all marinade ingredients.
Refrigerate for at least 1 hour.
Pre-heat oil in dutch oven with stove on high.
Sear oxtail for 2 min per side making sure not to overcrowd pot.
Set aside and scrape the pot. (Keep the bits in pot to build flavor.)
Sauce the onion, celery and carrot in pot until golden.
Add tomato and cook down for 1 min.
Reduce hat to low and add wine and broth.
Add the oxtail back in with bay leaves.
Cover and allow to cook for 3 1/2 - 4 hours, stirring occasionally and ensuring enough liquid.
Notes: Once done cooking broth can be strained or kept with veggies for a richer flavor. Adjust ingredients based on the amount of oxtail.