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Oxtail Soup
Rating (0 Rated)
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slowcooker, if you don’t want to simmer on top of the stove.  
serves 6


2 pounds oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
6 cups low-sodium beef broth
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1/2 cup chopped tomato (canned is fine)
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1 cup red wine (cabernet or merlot)
1 tablespoon Worcestershire sauce
6 peppercorns
Salt to taste


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Oxtail Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Melt butter in a large stockpot over medium high heat. Add the oxtails to the pot and cook until they begin to brown. Add onion.
2. When onion is a deep golden color, add stock, carrot, celery, tomatoes, wine and herbs (thyme, parsley and bay leaf) tied securely in a cheesecloth bag.
3. Season with remaining ingredients and simmer until meat is very tender, about 3 hours. Remove herbs.
4. Separate meat of the oxtail from the bones; discard bones.
5. Reheat soup and serve with a little of the meat in each bowl.

Per serving: 388 calories, 18g fat, 7g saturated fat, 6g carbohydrates, 44g protein, 442mg sodium, 1g fiber


Voting ends 4/2/18
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