Slow Cooker Oxtail Soup
Description
In this slow cooker oxtail soup recipe, oxtails are browned in butter then simmered with vegetables in a rich tomato and red wine broth for a flavorsome soup.
Ingredients
•
2 tablespoons butter, or as needed
•
1 pound beef oxtail, cut into pieces
•
1 onion, chopped
•
1/2 (750 milliliter) bottle red wine, or to taste
•
water to cover
•
1 pound potatoes, peeled and cubed
•
2 carrots, chopped
•
2 ribs celery, chopped
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1 cup green beans
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1 (14 1/2 ounce) can stewed tomatoes
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salt and ground black pepper to taste
Directions
1
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
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
Cover and cook on Low for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
4
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.