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–+ servings

Oxtail Soup with Beer

Adapted from a recipe card in "Cooking 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.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

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.