Braised Oxtail Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4-6
Ingredients
  • 15-20 pieces of oxtail, excess fat trimmed off
  • 1 medium onion, diced
  • 2 tablespoons chopped garlic
  • 1 teaspoon black pepper
  • Water, enough to completely cover the oxtail
  • ½ bottle marsala wine, about 2 cups
  • 4 tablespoons Dashida seasoning (or powdered beef bouillon)
  • Salt and pepper, to taste
  • 4 medium squash, peeled and cut into large pieces
  • 12 baby bok choy
Instructions
  1. Brown the oxtail in batches over medium-high heat (brown one layer of oxtail at a time). Set the browned oxtail aside.
  2. Add the onions, garlic and black pepper to the pot. Cook until the onions begin to caramelize.
  3. Return all of the oxtail to the pot. Add enough water to cover the oxtail. Cover the pot and reduce the heat to medium-low; simmer for 5½ hours, skimming the scum off the surface periodically. Keep the water level above the meat throughout the braising.
  4. After three hours of simmering, add the wine to the pot. Simmer for 2½ more hours.
  5. Add the Dashida. Taste the broth then add salt and pepper to taste.
  6. Add any vegetables last, cooking until the vegetables are done to your liking.
Serve and ENJOY!
Recipe by Annie's Chamorro Kitchen at http://www.annieschamorrokitchen.com/braised-oxtail-soup/