Big Daddy's Oxtail Soup

by Charlie McCarthy, Sr.

Ingredients

• 1 oxtail (cut into 1.5 to 2 inch pieces)
• 4 tbsp canola or vegetable oil
• 12 cups beef broth
• 4-5 cups water
• 1/2 tsp cayenne
• 4 bay leaves
• 2 tbsp Worcestershire Sauce
• salt
• pepper
• soup or egg noodles

Recipe

1. Season the oxtail on both sides with salt and pepper and let it come to room temperature. (Approx. 30 minutes)
2. Heat the oil on medium high heat. More hot than not.
3. Brown the oxtails well on all sides about 15 minutes. Do in batches if they don't all fit.
4. Remove the oxtails and reserve. Add diced vegetables to the pot and cook for 5-8 minutes.
5. Add oxtails back into pot as well as the broth and water and bring to a boil.
6. While it heats up use a spoon to skim off oil and any foam that rises to the top. (Important to do) The foam and stuff will cease as it boils for a minute or so.
7. Once it comes to a boil reduce heat to a simmer and add cayenne, bay leaves, 2 tablespoons of Worcestershire Sauce and a tablespoon of salt and fresh ground pepper.
8. Cover with lid slightly askew and simmer for 3 hours or until meat is tender.
9. You can let the oxtails cool and remove all of the meat or you can serve it Fred Flintstone style.
10. Portion out as much broth as you need and bring to a boil.
11. Add noodles and cook then add meat back in at the end and serve.

Enjoy!