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Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large potato, chopped
– 1 cup red wine
– 4 cups beef broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– Salt and pepper, to taste
– 2 tbsp tomato paste (optional)
– 2 tbsp all-purpose flour (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the oxtail pieces on all sides, about 5 minutes. Remove and set aside.
3. Add more oil if needed, then sauté the onions, garlic, carrots, celery, and potato until the vegetables are tender, about 10 minutes.
4. Add the red wine, beef broth, thyme, rosemary, and bay leaf. Stir to combine.
5. Return the browned oxtail to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 1/2 to 3 hours, or until the oxtail is tender.
7. Season with salt and pepper to taste.
8. If desired, stir in tomato paste and flour to thicken the soup.
9. Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Information (per serving):
– Calories: 540
– Protein: 35g
– Fat: 35g
– Saturated fat: 12g
– Cholesterol: 60mg
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 2g
– Sodium: 450mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.