Slow Cooker Oxtail Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Ingredients
- 2 tablespoons butter, or as needed 1 pound beef oxtail, cut into pieces 1 onion, chopped ½ (750 milliliter) bottle red wine, or to taste water to cover 1 pound potatoes, peeled and cubed 2 carrots, chopped 2 ribs celery, chopped 1 cup green beans 1 (14.5 ounce) can stewed tomatoes salt and ground black pepper to taste
Nutrition Info
- 210.7 caloriescarbohydrate: 18.7 gcholesterol: 38.8 mgfat: 6.9 gfiber: 3.2 gprotein: 11 gsaturatedFat: 3.5 gservingSize: -sodium: 241.3 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Oxtail Soup
Directions
-
Heat butter in a large skillet over medium heat. Add oxtail and onion, cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker, add water to cover.
Set slow cooker to Low, cook soup for 8 hours. Add potatoes, carrots, celery, and green beans, cook soup for 4 hours more.
Cool soup slightly, refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat, stir in tomatoes. Reheat soup on stove before serving.