Oxtail Soup

Tender oxtail meat in a decadently rich marrow broth with vegetables

Hands on: 15 min

Hands off: 3-4 hrs

Ingredients:

2-3 lbs oxtail, cut into 1 inch sections

1 tbsp flour

1 tbsp salt

1 tsp black pepper

1 medium onion, duced

3 cloves garlic, crushed and minced

1 bottle beer

1 cup tomato sauce

5 cups water

1 cup collard greens, chopped

1 cup barley

1/4 cup parsley

1 tbsp oregano

1/2 tsp sage

4 drops ghost pepper hot sauce

1 bay leaf

2 tbsp butter

4 large carrots, cut into 1/3" pieces

3 stalks celery, cut into 1/3" pieces

3 russet potatoes, cut into 1/3" pieces

Cooking:

Dust oxtails on all sides with salt, pepper and flour. Heat butter in soup pot over medium-high heat.

Add oxtails to pot and cook oxtails evenly until browned, about 5 minutes on each side. Add onion and garlic and tomato sauce and sauce 6-8 minutes, until onions are translucent.

Add beer to pot and scrape sides to deglaze. Add remaining ingredients except for carrots, celery and potatoes and turn burner to low. Cover and cook for 2.5 hours, stirring occasionally.

Remove oxtails from pot to trim fat. Return to pot with carrots, celery and potatoes. Cover and cook for 45 minutes.

Serve with crusted artisan bread.