1. Recipes
  2. Soup
  3. Italian
  4. Oxtail Soup

Serve with bread, potatoes, or polenta.

Mood: savory - meaty - cold day
Prep Time: 25 min
Rest Time: 0 min
Cook Time: 210 min
Makes: 8.0 servings

    Food Stuffs
  • 2/3 cups porcini mushrooms
  • 2 lbs oxtail
  • 5 cloves garlic
  • 1 onion
  • 3 stalks celery
  • 2 cups carrots
  • 1 cup red wine
  • 3 cups chicken broth
    Seasonings
  • salt
  • pepper
  • dash cloves
  • 1/2 tsp rosemary
  • 3 sprigs thyme
  • 2 bay leaves
    Equipment
  • cutting board
  • knife
  • measuring cup
  • dutch oven
    Steps for Completion
  1. Preheat oven to 275°F.
  2. Rehydrate the porcini mushrooms per favorite method.
  3. Trim fat from ox tail. Salt and pepper the oxtail and brown in the Dutch oven. Cut up vegetables while browning.
  4. Remove after browned on all sides and set aside. Brown garlic and all the vegetables in the drippings.
  5. After vegetables are browned, add wine to deglaze the pot. Add back the oxtail and enough broth to cover the oxtail. Add the rest of the seasonings and mushrooms.
  6. Bring to a boil then place covered in the oven for 3 hours.
  7. After 3 hours, remove from oven and remove oxtail from Dutch oven. Let cool for a bit and then shred the meat off the bone. Be careful to remove cartilage. Add back to soup and serve with some bread, potatoes, or polenta.