Oxtail Soup

Ingredience

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.

Return the pot to medium heat and melt the butter. Add the onion and carrots and cook, stirring regularly, for about 10 minutes, or until the onion softens and is shiny. Add the sherry and cook until reduced by half. Return the oxtails to the pot and add enough broth just to cover them. Nestle the bouquet garni in the center of the pot and bring to a gentle simmer.

Cover partially and simmer, skimming off the fat and froth every 20 minutes or so, for 5 hours.

As the liquid sinks below the level of the oxtails, add more to cover by about 1 inch. Check to see if the oxtails are done by taking out one of the larger pieces and pulling at the meat with your fingers. It should come away with absolutely no resistance.

If it clings, simmer for another hour and test again.