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Oxtail Soup Oxtail soup is a hearty and flavorful soup made from oxtail, vegetables, and broth. It is a popular dish in many cultures, and is often served as a main course or as a starter. This recipe for oxtail soup is simple to follow and produces a delicious and satisfying soup. The oxtail is slow-cooked until it is tender, and the vegetables add flavor and color. The soup is finished with a squeeze of lemon juice, which brightens the flavors. This soup is perfect for a cold winter day. It is hearty and filling, and it will warm you up from the inside out. Ingredients 2 pounds oxtail, cut into 2-inch pieces 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 2 carrots, peeled and chopped 2 stalks celery, chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 1 bay leaf 1 cup red wine 4 cups beef broth 1 teaspoon salt 1/2 teaspoon black pepper 1 lemon, juiced Instructions 1. In a large pot or Dutch oven over medium heat, brown the oxtail in the olive oil. 2. Add the onion, garlic, carrots, celery, oregano, thyme, and bay leaf. Cook for 5 minutes, or until the vegetables are softened. 3. Add the red wine and bring to a boil. Reduce heat and simmer for 15 minutes. 4. Add the beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours, or until the oxtail is tender. 5. Remove the oxtail from the pot and shred the meat. Return the meat to the pot and stir to combine. 6. Simmer for 15 minutes more, or until the soup is heated through. 7. Stir in the lemon juice and serve immediately. Tips To make the soup ahead of time, cook the oxtail and vegetables until tender, then cool and store in the refrigerator. When you are ready to serve, reheat the soup over low heat and add the lemon juice. If you do not have red wine, you can substitute 1 cup of beef broth and 1/2 cup of red wine vinegar. Serve the soup with crusty bread, crackers, or rice.
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