To serve “boneless” oxtail soup, just remove the oxtails from the finished soup with a slotted spoon, remove the morsels of meat, and return them to the pot.
INGREDIENTS | SERVES 6
2 pounds oxtails
1 medium onion, diced
2 carrots, diced
2 leeks, sliced
1 celery rib, diced
3 garlic cloves, minced
8 ounces mushrooms, sliced
1 large russet potato, peeled and diced
8 cups beef broth
2 bay leaves
¼ cup red wine
¼ cup minced fresh parsley
Salt and pepper to taste
Place oxtails in a single layer in a roasting pan; roast in 400°F oven 40 minutes, turning occasionally.
Remove from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.
In a heavy soup pot, combine 2 tablespoons of fat from roasted oxtails, onion, carrots, leeks, celery, garlic, and mushrooms. Sauté 5 minutes over high heat.
Add potato, broth, and water from roasting pan; bring to a boil.
Add bay leaves and wine; reduce heat to medium. Add oxtails; simmer 2 hours.
Add parsley, salt, and pepper; remove from heat. Let stand a few minutes before serving.
Oxtail dishes first appeared on peasant tables, in an attempt to use all parts of a slaughtered animal. Today, oxtail soups and stews are found on gourmet menus as well as in homey kitchens. Most oxtails are actually harvested from beef cattle of both sexes. These boney, muscled cuts of meat are extremely gelatinous and make a rich broth. Long, slow cooking is needed to tenderize the meat. Oxtails are a favorite Caribbean treat and oxtail broth is a U.K. staple.