Oxtail Soup

Ingredients

• Thyme - 1 teaspoon
• Bay leaves - 2
• Beef broth - 6 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 4 cloves, minced
• Celery - 2 stalks, chopped
• Carrots - 2, chopped
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Oxtails - 2 pounds

Instructions

1. Season the oxtails with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat. Add the oxtails and cook until browned on all sides.
3. Remove the oxtails from the pot and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
5. Add the tomato paste and stir to coat the vegetables.
6. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits.
7. Return the oxtails to the pot. Add the beef broth, bay leaves, and thyme.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer for 3-4 hours, until the oxtails are tender.
9. Remove the bay leaves before serving.