Oh what a soup! We still call these oxtails, they are actually cowtails, whatever they’re called they are delicious! Simmered for hours in wine and beef broth to develop a rich stock then combined with veggies, garlic, onions and herbs! Make this on a weekend when you have all day to cook, it smells amazing while the oxtails are simmering away, serve with some warm crusty bread.
• 2 Tbs of vegetable oil – divided use
• 2 lbs of meaty oxtails
• 3 cups of water
• 3 cups of beef broth
• 1 1/2 cups of dry red wine – divided use
• 1 onion, chopped
• 2 large carrots, chopped
• 1 large leek, white and pale green part, chopped
• 4 garlic cloves, minced
• 1 large russet potato, peeled and cut into small cubes
• 2 or 3 fresh thyme sprigs
• 3 bay leaves
• 2 tsp of tomato paste
• 1 tsp of kosher salt
• 1/4 tsp of black pepper
In a large heavy stock pot or dutch oven, heat 1 Tbs of the oil over medium high heat and brown the oxtails on all sides, about 10 minutes.
Add the water, 1 cup of wine and the beef broth. Bring to a boil, then turn the heat down to low, partially cover and simmer for 3 hours or so until the meat is tender. Stir occasionally. Transfer the oxtails to a bowl.
Pour the cooking liquid into a large bowl until the fat separates. (freezing for 20 minutes or so will hasten the process) Spoon the fat from the top. Remove the meat from the oxtails, discard the bones and fat.
In the same dutch oven, add the remaining 1 Tbs of oil and saute the onions, leeks and carrots. Saute about 10 minutes, then add the garlic and saute 1 more minute. Add the cooking liquid, the remaining 1/2 cup of wine and the meat.
Bring to a boil and add the potatoes, thyme sprigs, bay leaves, tomato paste and salt and pepper.
Reduce the heat to low, cover and simmer til the potatoes are fork tender, about 15 – 20 minutes. Give it a taste and add salt and pepper if needed.
Note to cooks:
Grocery stores don’t always have oxtails, you may have to buy them in a butcher shop.