Big Daddy's Oxtail Soup

by Charlie McCarthy, Sr.

soup oxtail

Ingredients

1 oxtail
salt
pepper
4 tbsp canola or vegetable oil
diced vegetables
12 cups beef broth
4 cups water
1/2 tsp cayenne
4 bay leaves
2 tbsp Worcestershire Sauce
1 tbsp salt
pepper
soup or egg noodles

Instructions

Step 1

Season the oxtail on both sides with salt and pepper and let it come to room temperature. (Approx. 30 minutes)

Step 2

Heat the canola or vegetable oil on medium high heat. More hot than not.

Step 3

Brown the oxtails well on all sides about 15 minutes. Do in batches if they don't all fit.

Step 4

Remove the oxtails and reserve. Add diced vegetables to the pot and cook for 5-8 minutes.

Step 5

Add oxtails back into pot as well as the beef broth and water and bring to a boil.

Step 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.

Step 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.

Step 8

Cover with lid slightly askew and simmer for 3 hours or until meat is tender.

Step 9

You can let the oxtails cool and remove all of the meat or you can serve it Fred Flintstone style.