Though a humble cut, oxtail segments braised in a rich broth with root vegetables makes a sumptuous, comforting soup.
- 3 lbs. oxtail cut into 3-inch segments
- 2 Tbsp. vegetable oil, canola
- 2 tsp. salt
- 1 tsp. pepper
- 2 medium onions, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1/3 cup sherry, optional
- 1 tsp. dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 lb. carrots, peeled and cut into 1/2-inch slices
- 3 large russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup chopped fresh parsley
- Pat oxtail segments dry and season with salt and pepper. Set aside.
- In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
- Add oxtail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
- Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
- Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 – 10 minutes.
- Add the garlic, cooking until fragrant, about 30 seconds.
- Stir in tomato paste and Worcestershire sauce.
- Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
- Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
- Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
- Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.
- To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
- Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.