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Slow Cooker Oxtail Soup
Slow Cooker Oxtail Soup
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Prep Time:
20 minutes
Cook Time:
730 minutes
Total Time:
810 minutes
Delicious oxtail soup slow-cooked in a savory tomato and red wine broth with tender vegetables.
Ingredients:
  • 2 tablespoons butter, or as needed
  • 1 pound beef oxtail, cut into pieces
  • 0.5 (750 milliliter) bottle red wine, or to taste
  • water to cover
  • 1 pound potatoes, peeled and cubed
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 cup green beans
  • 1 (14.5 ounce) can stewed tomatoes
Instructions:
  • In a large skillet over medium heat, melt the butter until sizzling. Add the oxtail and onion, and sear until beautifully browned on each side, around 5 to 7 minutes. Transfer the oxtail and onion to a slow cooker.
  • Add the wine to the skillet and bring to a boil, while deglazing the browned bits with a wooden spoon. Transfer this flavorful mixture to the slow cooker and top with enough water to cover the ingredients.
  • After hours of gentle simmering, enhance the soup with hearty potatoes, sweet carrots, fresh celery, and vibrant green beans. Continue cooking for an additional 4 hours to allow the flavors to meld perfectly.
  • Chill soup until fat solidifies on top for about 1 hour. Remove fat layer, then mix in tomatoes. Reheat soup before serving.

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