Oxtail Soup

Instructions

1. Prepare the oxtails
   Season oxtails generously with salt and black pepper on all sides. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the oxtails on all sides, about 3-4 minutes per side. Transfer browned oxtails to a plate and set aside.
2. Sauté the vegetables
   In the same pot, add onions, carrots, and celery. Cook over medium heat for 5-7 minutes until the vegetables have softened. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes until it darkens slightly.
3. Deglaze and build the soup base
   Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced. Return the oxtails to the pot along with any accumulated juices. Add beef stock, bay leaves, dried thyme, and Worcestershire sauce. Bring to a boil, then reduce heat to low.
4. Slow simmer
   Cover the pot and simmer gently for 3 hours, or until the oxtail meat is very tender and falling off the bone. Occasionally skim any foam or fat that rises to the surface. If the liquid reduces too much during cooking, add more beef stock or water to keep the oxtails mostly submerged.
5. Remove oxtails and strain
   Once the meat is tender, carefully remove the oxtails from the soup and set aside. Strain the soup through a fine-mesh sieve into another pot, pressing on the vegetables to extract maximum flavor. Return the strained broth to the heat and bring to a simmer.
6. Remove meat from bones
   While the broth simmers, separate the meat from the oxtail bones. Discard the bones and tear or chop the meat into bite-sized pieces. Return the meat to the soup and warm through. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the soup
   Ladle the hot soup into bowls, ensuring each serving includes a generous portion of the tender oxtail meat. Garnish with fresh chopped parsley. Serve with crusty bread for a complete meal.