Ingredients with Measurements:
- 2 lbs oxtail
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the oxtail and cook until browned on all sides.
3. Transfer the oxtail to the slow cooker.
4. Add the onion, garlic, carrots, celery, bay leaf, beef broth, thyme, rosemary, salt, and pepper to the slow cooker.
5. Stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours.
7. Remove the bay leaf.
8. Using tongs, remove the oxtail from the slow cooker and shred the meat.
9. Return the shredded meat to the slow cooker.
10. Stir to combine.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours (on low) or 4 hours (on high)
Temperature:
Low heat for 8 hours or high heat for 4 hours.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 342
Fat: 22g
Carbohydrates: 8g
Protein: 28g
Substitutions for ingredients:
- You can use any type of broth instead of beef broth.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add potatoes or sweet potatoes for a heartier soup.
- Add mushrooms for extra flavor.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Browning the oxtail before adding it to the slow cooker adds extra flavor.
- If you want a thicker soup, you can add a slurry of cornstarch and water to the slow cooker during the last hour of cooking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or green onions.
Pairings:
Pair the soup with a red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, you can add a slurry of cornstarch and water to thicken it.
- If the soup is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Oxtail soup has been a popular dish for centuries, dating back to medieval times. It was often served to the upper class as a delicacy.
Flavor profiles:
This soup has a rich and savory flavor, with a hint of sweetness from the carrots and onions.
Serving suggestions:
Serve the soup as a main course for a comforting and satisfying meal.
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