Oxtail Soup

Name: Oxtail Soup
Yield: Serves 6 to 8
Cuisine: Europe, Great Britain
Ingredients: 2 tablespoons, vegetable oil; 6 pounds, oxtails; 1 , large onion, halved; 1/2 cup, dry red wine; 1 quart, low-sodium beef broth, canned; 1 quart, canned low-sodium chicken broth; 2 1/2 tablespoons, medium-dry sherry, amontillado style preferred; 1 , large carrot, chopped small; 1 large, celery stalk, chopped small; , Salt and ground black pepper; 2 tablespoons, fresh parsley leaves, minced

Main Courses
Europe
Great Britain
Meat
Beef
Soups

This old-fashioned recipe has fallen somewhat out of favor—and that’s a shame, because this soup is delicious.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.