Oxtail Soup with Beer
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1250 grams oxtails, (2 ½ lbs)
- 4 cups beef broth
- 1 cup dark beer
- 1 large onion, sliced
- 4 carrots, cut into 1 inch pieces, divided
- 3 stalks celery, cut into 1 inch pieces, divided
- 2 sprigs fresh parsley
- 5 whole black peppercorns
- 1 bay leaf
- 2 cups potatoes, diced
Instructions
- In a large saucepan, add the oxtails, broth, beer, onion, ½ the carrots, ⅓ the celery, parsley, peppercorns, and bay leaf, and bring to a boil. Reduce heat to a simmer, cover, and cook 3 hours or until the meat is falling off the bones.
- Remove the oxtails and set aside.
- Strain the broth, return broth to the saucepan, discard vegetables.
- To the saucepan, add the remaining carrots, celery, and the potatoes. Bring to a simmer and cook 15-20 minutes or until the vegetables are tender.
- While the vegetables are simmering, remove the meat from the bones, discard bones.
- Stir the meat into the soup, continue to simmer until the meat is heated through.
- Serve and enjoy.
Notes
I cannot price this yet as I have never seen oxtails for sale, but I know where I can get them.
Leave a Reply