Oxtail Soup - Crockpot
oxtail soup
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Ingredients
- 1Â oxtail (1 1/2-2 lbs)
- 1 Tablespoon oil
- 1/2Â yellow onion, diced
- 2Â stalks celery
- 2Â large carrots
- 4Â cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup tomato sauce
- 6 cups beef both
- 3 cups potatoes, peeled and diced to 3/4 inch pieces
- 3–4 sprigs of thyme, or 1 teaspoon dried
Directions
Season oxtail with salt and pepper.
Set aside. Heat oil (about 2-3 tablespoons) over medium heat until hot in a large cast-iron or saucepan. If using cast iron, only use about a tablespoon of oil.
Add the oxtail and sauté, stirring frequently, scraping any browned bits off the bottom of the pot until the oxtail is browned. Drain oil if necessary (leave about 1-2 tablespoons).
Add onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, and stir for about a minute. Toss in the tomato paste, bouillon, and seasonings, and stir for another minute.
Then add to crockpot or slow cooker with carrots, beans, and potatoes.
Deglaze the pan with about 2 cups of water, gently pour into the slow cooker, and add 2-3 cups more water. You may adjust with more or less water at the end.
Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.