- 2 pounds oxtail (cut into 1 to 1 1/2-inch chunks and trimmed of excess fat)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cooking oil
- 2 medium yellow onions (peeled and minced)
- 2 quarts water, or 6 cups water and 1-pint beef broth or bouillon
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1 bay leaf
- 1/2 teaspoon thyme
- 3 cloves
- 2 sprigs fresh parsley
- 2 medium carrots (peeled and diced)
- 1 stalk celery (diced)
- Optional: 1/3 cup dry sherry or port wine
- Gather the ingredients.
- Dredge oxtails in the 1/2 cup flour.
- Heat cooking oil in a large, heavy pot over high heat. Cook to brown the meat, remove (keeping the fat in the pan), and drain on paper towels.
- Add the minced onions to the pot, turn the heat to medium, and saute 8 to 10 minutes until golden.
- Sprinkle in remaining 2 tablespoons flour, mix well, and brown lightly.
- Slowly add the water, and stir in tomato paste, salt, and pepper. Tie the bay leaf in cheesecloth with the thyme, cloves, and parsley and add to the pot.
- Return oxtail to pot, cover, and simmer 3 hours until meat is fork-tender. Cool and skim off fat; remove cheesecloth bag.
- Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to pot. Add the carrots and celery.
- Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port.
- Serve as is, or strain the liquid and serve as a first course. Follow with oxtail and vegetables.
Adapted from: thespruceeats.com