Slow Cooker Ox Tail Soup

Heyyy Folks,  This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is still a favorite family  recipe. 

Don’t let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. Check it out.

INGREDIENTS:

2 pounds oxtails, trimmed 

2 tablespoons olive oil 

4 medium carrots, sliced (about 2 cups) 

1 medium onion, chopped 

2 garlic cloves, minced 

2 cans (14-1/2 ounces each) diced tomatoes, undrained 

1 can (15 ounces) beef broth 

3 bay leaves 

1 teaspoon salt 

1 teaspoon dried oregano 

1/2 teaspoon dried thyme 

1/2 teaspoon pepper

 6 cups chopped cabbage

DIRECTIONS:

In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. 

Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. 

Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves. 

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

ENJOY!