Beef oxtail beer braised soup with root vegetables and a little chili heat, cooked fall-off-the-bone low and slow.
Course Soup
Cuisine American
Keyword Beef Oxtail Beer Braised Soup
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
room temperature meat 1 hourhour
Total Time 2 hourshours35 minutesminutes
Servings 2servings
Equipment
large soup or stewing pot with lid
Ingredients
4lbsOxtailsabout eight 3-inch segments
Kosher saltto taste
Black pepperto taste
3Small chili or poblano peppersrough chopped
1/4cupOlive oil
1Large yellow onionfinely chopped
1cupCeleryfinely chopped
2tbspDried Rosemary
1tbspDried Marjoram
12ozAmber beer
2tbspWorcestershire sauce
2cupsCarrotspeeled and rough chopped
1 1/2cupsBeetrootspeeled and rough chopped
Instructions
Season beef oxtails by rubbing plenty of salt into both sides of the meat a sprinkle of pepper, rosemary, marjoram and a drizzle of olive oil and allow to sit out at room temperature for an hour.
On the stovetop, over medium heat in a very large skillet, preferably cast iron, or a Dutch oven, add the olive oil, garlic and chopped onion along with a little salt, and cook until golden brown.Lay the seasoned oxtail pieces, taking care to include all the seasoning, on the bottom of the pot to sear the fat on the meat turning the browned oxtail over to do the other side.
Quickly layer the celery, chili peppers, carrots and beetroots over the meat and pour in the beer. Place the lid on and wait for the liquid to begin to simmer, about 3-minutes.
Once the liquid bubbles, add the Worcestershire sauce and boiling water. Give a gentle stir with a slotted spoon, replace the lid and turn down the heat to medium low, just enough heat to develop a low simmer. Allow to braise for 1-hour, which will make for tender meat and rich oxtail stock.
The Braised Oxtail Soup is now ready to serve. For a complete meal, a crusty loaf of French bread, rice or a creamy polenta can be served along with the soup.