Description
Ina Garten’s hearty oxtail soup promises comfort with rich, slow-simmered flavors from tender meat and robust vegetables. Warm, aromatic broth and perfectly braised oxtails create a soul-satisfying meal you’ll savor down to the last spoonful.
Ingredients
Scale
- 1.5 kg (3.3 lbs) oxtail, cut into about 4 pieces
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 garlic cloves, bashed once and peeled
- 375 ml (12.7 fl oz) red wine
- 2 liters (67.6 fl oz) beef stock
- 4 tbsps sunflower oil
- 1 tbsp plain flour
- 1 tbsp ketchup
- 6–8 sprigs thyme
- 2 bay leaves
- 20 g fresh parsley, leaves and stalks separated
- 0.5 tsp black peppercorns, roughly crushed
- 1 star anise pod
Instructions
- Marination Preparation: Two days prior, generously salt oxtail in a large basin. Create an aromatic herb bundle with thyme, bay leaves, parsley stems, peppercorns, and star anise. Completely submerge meat in wine, seal, and refrigerate for flavor development.
- Meat Preparation: Remove oxtail from marinade, reserving liquid. Preheat oven to 160°C (320°F) on fan setting. In a large casserole pan, brown meat in batches to create a caramelized exterior, then set aside.
- Vegetable Foundation: Sauté carrots, celery, and garlic in the same pan until golden. Integrate flour and ketchup, creating a thick paste and cooking briefly to eliminate raw flour taste.
- Liquid Integration: Pour reserved marinade into the pan, bringing to a gentle boil. Reintroduce browned oxtail and cover with beef stock. Skim foam from the surface.
- Braising Process: Cover casserole pan and transfer to oven. Braise for 3.5 hours, stirring occasionally to ensure even cooking and prevent sticking.
- Meat Extraction: Remove pan from oven and let cool slightly. Shred meat using two forks, discarding bones and tough connective tissues.
- Liquid Refinement: Strain cooking liquid through a fine-mesh sieve. Refrigerate overnight to solidify fat, then remove and discard fat layer.
- Final Preparation: Reheat strained broth in a saucepan, adding stock if needed. Reintroduce shredded meat, warming thoroughly. Adjust seasoning with salt and black pepper.
- Serving: Ladle stew into bowls, optionally garnishing with freshly chopped parsley for a vibrant finish.
Notes
- Marinate Strategically: Develop rich, complex flavors by allowing oxtail to soak in wine and herbs for two full days, enabling deep flavor penetration and tenderizing the meat.
- Caramelize Carefully: Brown meat and vegetables in batches to achieve a golden, deeply flavored base without overcrowding the pan, which prevents proper caramelization.
- Fat Management Technique: Refrigerate strained broth overnight to easily remove excess fat, resulting in a cleaner, more refined soup texture and concentrated flavor profile.
- Patience Pays Off: Low and slow braising for 3.5 hours transforms tough oxtail into meltingly tender meat, breaking down connective tissues and creating an incredibly rich, luxurious stew.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg