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Oxtail Soup
Serves 8
3 rashers bacon, chopped
3 lbs oxtails
3/4 tsp salt
3/4 tsp pepper
2 ribs celery, chopped
2 onions, chopped
2 carrots, chopped
4 garlic cloves, minced
1 tsp dried thyme leaf
8 cups beef broth or stock
1 cup water
1/4 cup red wine vinegar
3 whole cloves
3 bay leaves
1/2 cup rice
In a large, heavy bottom, pot cook bacon over medium heat until
crisp. Remove from pot with a slotted spoon, to drain on a paper
towel.
Sprinkle oxtails with 1/4 tsp of salt and the same amount of pepper.
Increase heat under pot to medium-high, and sear until brown, about
10 minutes. Remove oxtails to a plate. Drain all but 2 tsp of fat
from pot. Reduce heat to medium and cook celery, onions, carrots,
garlic and thyme until softened, 8 - 10 minutes.
Add beef broth, vinegar, remaining salt and pepper and water. Stir
to loosen brown bits on bottom of pan. Put cloves and bay leaves
in a spice-ball or tie in a square of doubled cheese cloth. Add to
pot.
Return bacon and oxtails to pot. Bring to a boil; reduce heat and
simmer for 2 hours, stirring occasionally. Skim of fat. Add rice.
Bring to a boil, reduce heat and simmer covered for 15 minutes.
Remove oxtails and spice ball/bag from pan, cut meat off bones and
return to pot. Discard bones and spices.
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Oxtail 04