This hearty Oxtail Soup Recipe is thicker than a soup, but not quite a stew. Rich and full of veggies, you are going to love this flavor! Oxtail Recipes Stew | Oxtail Recipes | Oxtail Recipes Easy | Oxtail | Oxtail Stew | Oxtail Recipes Jamaican
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 lbs oxtail 1 large onion diced 4 cloves garlic minced 4 large carrots diced 2 cup spinach etc.
Step number 1. Season oxtail well on all sides with salt and pepper.
And now, In a dutch oven (or large pot), drizzle olive oil all over the bottom and brown all sides of each ox tail. Once they are all brown, remove and place them in a bowl. Add the onion and garlic to the pot, sautee until soft and translucent.
Step three, Return the oxtail, plus all the juices that have collected in the bowl, into your dutch oven. Add the spinach and kale and pour in the beef broth. Cover, bring it to a boil and then reduce heat. Let it simmer for 3 hours. Once the meat is tender and falling off the bone, toss in the carrots and cook until they are soft.