Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oxtail soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Oxtail Soup is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Oxtail Soup is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook oxtail soup using 18 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oxtail Soup:

1. Take 4 pounds oxtails cut into 1inch thick pieces
2. Make ready 1/2 teaspoon red wine vinegar
3. Take 1/3 cup all purpose flour
4. Get 2 teaspoons dry mustard
5. Take salt and pepper
6. Make ready 1/4 cup vegetable oil
7. Take 1 cup red wine
8. Get 1 onion chopped
9. Take 2 cloves garlic
10. Make ready 1 tablespoon tomatoes paste
11. Prepare 1 large can crushed tomatoes
12. Make ready 3 carrots sliced 1/2 inch thick
13. Get 3 ribs celery 1/2 inch thick
14. Get 2 leeks trimmed 1/2 inch thick
15. Make ready 2 Bay leaves
16. Prepare 4 sprigs thyme
17. Get 5 cups low sodium beef broth
18. Prepare 1/4 cup fresh parsley

Instructions to make Oxtail Soup:

1. Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
2. Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
3. Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, crushed tomatoes, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
4. Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.

So that is going to wrap it up for this exceptional food oxtail soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!