Slow Cooker Oxtail Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Slow Cooker Oxtail Soup

1. Butter, or as needed - 2 tablespoons
2. Beef oxtail, cut into pieces - 1 pound
3. Onion, chopped - 1
4. Red wine, or to taste - ½ (750 milliliter) bottle
5. Water to cover - ½ (750 milliliter) bottle
6. Potatoes, peeled and cubed - 1 pound
7. Carrots, chopped - 2
8. Celery, chopped - 2 ribs
9. Green beans - 1 cup
10. Stewed tomatoes - 1 (14.5 ounce) can
11. Salt and ground black pepper to taste - 1 (14.5 ounce) can

How to cook deliciously - Slow Cooker Oxtail Soup

1. Stage

Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.

2. Stage

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 the slow cooker; add water to cover.

3. Stage

Cover and cook on Low for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.

4. Stage

Cool soup slightly; refrigerate until fat has risen to the top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.