Oxtail Soup

Name: Oxtail Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs beef oxtail, trimmed; 2 tbsp olive oil; 1 large yellow onion, chopped; 2 medium carrots, sliced; 2 celery stalks, sliced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 6 cups beef broth; 4 fresh thyme sprigs; 2 dried bay leaves; 1 tsp salt; 1/2 tsp black pepper, ground

A rich French-style broth loaded with tender oxtail, aromatic root vegetables, and herbs simmered in red wine.

200 minMediumServes 6480 cal/serving

FrenchSoupStovetopHigh ProteinLow CarbPaleoStandardGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

3 lbs beef oxtail, trimmed
2 tbsp olive oil
1 large yellow onion, chopped
2 medium carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
6 cups beef broth
4 fresh thyme sprigs
2 dried bay leaves
1 tsp salt
1/2 tsp black pepper, ground

Instructions

1

Season 3 lbs trimmed beef oxtail with 1 tsp salt and 1/2 tsp ground black pepper.
2

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown 3 lbs trimmed beef oxtail thoroughly on all sides, then remove to a plate.
3

Add 1 large chopped yellow onion, 2 medium sliced carrots, and 2 sliced celery stalks to the pot and cook for 5 minutes until softened.
4

Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5

Pour in 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom.
6

Return 3 lbs trimmed beef oxtail to the pot, add 6 cups beef broth, 4 fresh thyme sprigs, and 2 dried bay leaves, then bring to a boil.
7

Reduce heat to low, cover, and simmer for 3 hours until 3 lbs trimmed beef oxtail reaches an internal temperature of at least 160°F and becomes fork tender.
8

Discard 4 fresh thyme sprigs and 2 dried bay leaves, skim excess fat from the surface, and serve hot.

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Questions

What internal temperature should Oxtail Soup reach?

For Oxtail Soup, the target internal temperature is 160 F (about 70 C), given in step 7. A probe thermometer removes the guesswork.

What does deglazing do in Oxtail Soup?

Step 5 reads: "Pour in 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of red wine in Oxtail Soup?

The entry for Oxtail Soup calls for 1 cup dry red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Is Oxtail Soup low-carb?

A serving of Oxtail Soup carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How do I store and reheat Oxtail Soup?

Refrigerate Oxtail Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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