A rich and hearty soup made with tender oxtail and a variety of fresh vegetables, perfect for a warming meal.
Preparation time
20min
Cooking time
2h 20min
Ingredients
6 Servings
- 2 bay leaf
- 2 liters beef broth
- 0.5 tsp black pepper
- 3 carrot
- 3 stalks celery
- 4 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 1.5 kg oxtail
- 0.5 cup parsley
- 3 potato
- 1 tsp salt
- 1 tsp thyme
- 3 tbsp tomato paste
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the oxtail pieces and brown on all sides.
Step 3
Remove the oxtail and set aside.
Step 4
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened.
Step 5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes.
Step 6
Return the oxtail to the pot and pour in the beef broth.
Step 7
Add the bay leaves, dried thyme, salt, and black pepper.
Step 8
Bring the soup to a boil, then reduce heat and let it simmer for about 2 hours, until the oxtail is tender.
Step 9
Add the diced potatoes and continue to cook until they are tender, about 20 minutes.
Step 10
Adjust seasoning if necessary and stir in the chopped parsley before serving.