Roasted Oxtail Soup
User Reviews
4.4
24 reviews
Good
Roasted Oxtail Soup
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Tender rich oxtail stew with vegetables, rutabagas, and red wine.
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Ingredients
For the Roasted Oxtail
- 2 pounds of oxtail
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 2 tablespoons olive oil
For the Stew:
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ tsp sea salt
- ¼ tsp ground black pepper
For the Roasted Rutabagas:
- 2 large rutabagas or 4-6 medium-sized turnips peeled and cut into chunks
- 2 tablespoons olive oil
- salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Season the oxtail with salt and pepper. In an oven-safe Dutch oven or large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the oxtail on all sides until they develop a rich, golden color. Remove the oxtail from the pan and set them aside.
- In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize and deepen in flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
- Return the browned oxtail to the Dutch oven. Add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the oxtail braise for 2.5 to 3 hours or until they are tender and easily pull away from the bone.
- While the oxtail is cooking, prepare the roasted rutabagas or turnips. Toss the turnip chunks with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 30-35 minutes or until they are golden and tender.
- Once the oxtail is done, remove it from the oven and skim off any excess fat from the surface of the stew.
- Serve the roasted oxtail stew with the roasted turnips and garnish with fresh parsley. Enjoy your hearty and flavorful meal!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
480kcal
(24%)
Carbohydrates
26g
(9%)
Protein
35g
(70%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Cholesterol
104mg
(35%)
Sodium
822mg
(34%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 480kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 104mg | 35% |
| Sodium | 822mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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