Have you ever eaten real oxtail soup in a restaurant? Then you also know how delicious it is. There are actually 2 different types: clear oxtail soup and pureed. As I didn't want to throw away the cooked vegetables I decided to puree the soup. It was certainly a success!
Apple cider vinegar
8 hr 0 min
Cut the oxtail into pieces. Cut the leek into rings, the carrot and celery into slices, the parsnip into cubes and peel the garlic.
Put the oxtail, leeks, carrots, parsnips, celery, garlic, bay leaves, cloves, cider vinegar and water in the slow cooker.
Turn the slow cooker on the low setting and leave the soup to simmer for 8 hours.
Take the bay leaves and pieces of oxtail out of the soup.
Remove the meat from the bones and set aside.
Using a hand blender puree the soup and season to taste with salt and pepper.
Divide the soup between several bowls and garnish with the oxtail meat and fresh parsley.
TIP: Do you like wine? Then use 6 1/2 cups of water in combination with 3 1/4 cups of red wine. This will enhance taste. Ideal for when you are cooking for friends.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Lunch, Dinner, Appetizer
With premium you receive all the Marinka recipes for a healthy lifestyle.
Love Cooking and Sharing Recipes? Get Paid For It!