Oxtail Soup | Soups and Stews | Umami

Ingredients

• Oxtail Soup
• Humble oxtails provide a tasty, gelatinous broth that can be served with the boned meat or with whole rounds of oxtails—
• 5 hours to cook. For an ultimate version, use beef broth or brown chicken broth. You can also use the rich broth and meat to make a terrine (following).
• MAKES 3 QUARTS OR 6-8 MAIN-COURSE SERVINGS
• 5 pounds oxtails, cut into rounds
• Salt
• Pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 onion, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 cup dry sherry or Madiera
• 4 quarts brown chicken broth or beef broth or
• 2 quarts each broth and water, or as needed
• Bouquet garni
• Season the oxtails with salt and pepper. In a large pot, heat the oil over high heat. Working in batches so they brown well and don't steam, add the oxtails and brown well on all sides.
• This will take about 8 minutes for each batch. Take the oxtails out of the pot, and pour out the burnt oil. Let the pot cool for a minute or two.
• Cover partially and simmer, skimming off the fat and froth every 20 minutes or so, for 5 hours.
• If it clings, simmer for another hour and test again.