x
The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Login
Not a user yet? Sign up Now  |  Forget your password? Click here
x
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

Ingredients

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

 

Print Share Email

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!

Directions

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

 

WE'RE HIRING!
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.