Oxtail Soup
Description
This oxtail soup recipe creates a hearty, rustic stew that's perfect for cold winter days. The oxtails take a long time to become tender in the slow cooker, but it’s worth it. You can easily make this recipe ahead and freeze the leftovers for a rainy or snowy day!
Ingredients
- 2 pounds oxtails, trimmed
- 2 tablespoons olive oil
- 4 medium carrots, sliced (about 2 cups)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) beef broth
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 6 cups chopped cabbage
Directions
- In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker.
- Add carrots and onion to drippings; cook and stir until just softened, 3-5 minutes. Add garlic; cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine.
- Cook, covered, on low 8 hours. Add cabbage; cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves.
