1. Pat oxtail dry with paper towel. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy-bottom stockpot or saucepan. Sear oxtail, turning with tongs, for about 10 minutes or until browned all over. Transfer to a plate and tent with foil. 2. Reduce heat to medium. Add onion, thyme, garlic and half of celery and carrots to pot. Cook, stirring often, for 5 minutes or until softened. 3. Add sherry and tomato paste; cook, stirring, for 2 minutes. Sprinkle flour over top; cook, stirring, for 1 minute. Gradually stir in broth and add bay leaf; bring to a boil. 4. Return oxtail to pot along with any accumulated juices. Cover, reduce heat and simmer, stirring occasionally, for 2 hours or until meat is very tender. During cooking, skim surface of broth to remove any pools of fat. Using tongs, transfer oxtail to a dish and set aside until just cool enough to handle. Discard bay leaf. 5. Add remaining carrots and celery to pot. Simmer, partially covered, for 15 minutes or until vegetables are tender and soup is slightly thickened. 6. Meanwhile, pull meat from oxtail; discard bones and trim. Tear meat into small pieces and stir into soup. Simmer for 5 minutes or until heated through. Remove from heat and stir in parsley.

Slow-Simmered Oxtail Soup with Sherry

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Oxtail