Oxtail Soup

Name: Oxtail Soup
Yield: Serves 6 to 8
Cuisine: Europe, Great Britain
Ingredients: 2 tablespoons, vegetable oil; 6 pounds, oxtails; 1 , large onion, halved; 1/2 cup, dry red wine; 1 quart, low-sodium beef broth, canned; 1 quart, canned low-sodium chicken broth; 2 1/2 tablespoons, medium-dry sherry, amontillado style preferred; 1 , large carrot, chopped small; 1 large, celery stalk, chopped small; , Salt and ground black pepper; 2 tablespoons, fresh parsley leaves, minced

4 comments

This old-fashioned recipe has fallen somewhat out of favor—and that’s a shame, because this soup is delicious.

SERVES6 to 8

WHY THIS RECIPE WORKS

Traditional oxtail soup recipes can take up to 12 hours. For a quicker oxtail soup recipe, we browned the oxtails and then simmered them in a combination of store-bought beef and chicken broths. This shortcut method (which took about 4 hour...

This is a members' feature.