Oxtail Soup

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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.