Name: Slow Cooker Oxtail Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter, or as needed - 2 tablespoons; Beef oxtail, cut into pieces - 1 pound; Onion, chopped - 1; Red wine, or to taste - ½ (750 milliliter) bottle; Water to cover - ½ (750 milliliter) bottle; Potatoes, peeled and cubed - 1 pound; Carrots, chopped - 2; Celery, chopped - 2 ribs; Green beans - 1 cup; Stewed tomatoes - 1 (14.5 ounce) can; Salt and ground black pepper to taste - 1 (14.5 ounce) can

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.