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Beef Bouillon Soup from Oxtails
Beef Bouillon Soup from Oxtails
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Savory beef oxtail bouillon soup bursting with flavor.
Ingredients:
  • 3 to 4 pounds oxtails, patted dry
  • Salt and pepper
  • 2 onions, peeled and quartered
  • 2 carrots, cut into 1-inch sections
  • Zest from one orange, removed in strips with a vegetable peeler
  • 1 cup dry white wine
  • 4 quarts water
  • 1/3 cup fresh cranberries (if in season, otherwise use a quarter of a lemon)
  • 10 ounces mushrooms, chopped coarse
  • 3 ribs celery, cut into 1-inch sections
  • 4 sprigs thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cloves
  • 1 teaspoon peppercorns
Instructions:
  • Preheat the oven to 450°F. Pat dry the oxtails with paper towels, then place them in a roasting pan. Season all sides with salt and pepper. Add carrots, onions, and zest. Roast in the middle rack, turning oxtails until browned. Transfer browned oxtails and vegetables to a large stockpot.
  • Deglaze the roasting pan over medium-high heat on the stovetop by adding the wine and scraping up any browned bits.
  • Cook the oxtails with the deglazing liquid in a stockpot. Mix in cranberries, mushrooms, celery, thyme, bay leaf, cloves, and peppercorns. Boil the mixture, skimming off any foam. Reduce heat and simmer uncovered for 3 hours.
  • Separate the broth from the oxtails: Pour the liquid through a cheesecloth-lined sieve into a bowl. Save the oxtails for another dish, like oxtail pate. Dispose of the solids. Chill the broth for up to 3 days, removing excess fat (leave some for soup coverage). Recipe from Gourmet magazine, December 1993.

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