Katie's Favorite Oxtail Soup - Yum, yum good!

[Katie H]

KATIE’S FAVORITE OXTAIL SOUP
(Serves 4)​

2 lbs. oxtails, cut into 1½-in. pieces
3 Tbsp. all-purpose flour
1 Tbsp. olive oil
1 medium onion, chopped
1 (16-oz.) can diced tomatoes, undrained
1 (10½-oz.) can condensed beef broth or equivalent quantity of homemade broth
½ cup water
½ cup dry red wine
1 tsp. granulated sugar
½ tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. dried thyme, bruised
1 bay leaf
4 medium carrots, peeled and cut into julienned strips
4 medium parsnips, peeled and cut into julienned strips
½ cup frozen peas

Trim visible fat from oxtails and dust with flour. In a soup pot or Dutch oven, brown oxtails in hot oil. Add onion, tomatoes with juice, beef broth, water, wine, sugar, salt, pepper, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is just tender. Skim off excess fat. Add carrots and parsnips; cover and simmer for 25 minutes. Add peas; cook about 5 minutes or until peas are heated through. Serve immediately.

Note:
Don’t be tempted to leave out the parsnips. They add a wonderful peppery depth to the soup.

 

[Kevin86]

Hey

Thanks for this. Always love a good soup post. I like the parsnip add, good tip. Usually when I try going that way I add radishes as well I bet they’d be good.

I also don’t think I’ve added sugar to a soup before. That will keep my wheels turning.

I also usually swing for oregano & rosemary first over thyme but I know that’s absolutely a me thing.

Have you ever tried roasting all that in the oven then making the soup with them roasted? Crazy what it can do to your flavours.

Thanks for posting I enjoyed that read.