Oxtail Soup (slow cooker)
Equipment
- Slow Cooker
Ingredients
- 3 - 4 lbs oxtails disjointed
- 2 cups onions diced (I used frozen, already diced)
- 3 cloves garlic finely chopped
- 2 cups beef stock
- 3/4 cup dry red wine I used Barefoot Wine Cabernet Sauvignon
- 1/2 cup tomato sauce
- 6 peppercorns
- 1/2 teaspoon dried oregano
- 2 whole allspice or cloves
- 2 carrots sliced into coins
- 1 tablespoon chopped parsley
- 2 potatoes cut in chunks
- salt and pepper to taste (if desired, I left this out!)
Instructions
- Put potatoes in bottom of slow cooker, then carrots, then onions, then oxtails, then everything else.
- If you're out of time, cook on high for 5 - 6 hours. If you have time to let it come together slowly, then low for 8 - 10 hours is best.
Notes
I cooked this on high for six hours, stirred it around two hours in (I happened to be home, but honestly it was unnecessary, I was just being nosy about my food!), and had it for dinner. I left the darn thing on overnight on warm and sipped on it for breakfast before I jarred the leftovers!
Adapted from http://southernfood.about.com/od/crockpotsoup/r/bl9c4.htm