Slow Cooker Oxtail Soup

In this slow cooker oxtail soup recipe, oxtails are browned in butter then simmered with vegetables in a rich tomato and red wine broth for a flavorsome soup.

• Preparation Time: 20 mins
• Cooking Time: 12 hr 10 mins
• Total Time: 12 hr 30 mins
• Calories: 211 Calories

Ingredients

• water to cover
• 1 onion, chopped
• salt and ground black pepper to taste
• 1 (14.5 ounce) can stewed tomatoes
• 2 carrots, chopped
• 1 pound potatoes, peeled and cubed
• 2 tablespoons butter, or as needed
• 1 cup green beans
• 2 ribs celery, chopped
• 1 pound beef oxtail, cut into pieces
• 0.5 (750 milliliter) bottle red wine, or to taste

Recipe Instructions

Step 1

Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.

Step 2

Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into the slow cooker; add water to cover.

Step 3

Cover and cook on Low for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.

Step 4

Cool soup slightly; refrigerate until fat has risen to the top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.