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Name: Carmelized Onion and Oxtail Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Oxtail Ingredients; 10 pounds Oxtail jointed; 2 cups Carrots Large Dice; 3 cup Celery Large Dice; 3 cups Spanish Onions Large Dice; 8 cloves Garlic Smashed; 1 bottle Red Wine like Merlot; 8 cups Beef stock or broth; 3 sprigs fresh rosemary; 12 each Peppercorns black whole; 4 tablespoons grape seed oil; Soup Ingredients; 8 cups Spansih Onions sliced; 4 cloves Gralic minced; 4 tablespoons Tomato paste; 10 cups Oxtail braising liquid; picked down Oxtail meat; 1 tablespoon Fresh Thyme picked down; 3 tablespoons Worcestershire sauce; 1 tablespoon hot sauce; 4 each Bay leaves; 4 tablespoons Grape seed oil

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INGREDIENTS

Oxtail Ingredients
10 pounds Oxtail ; jointed
2 cups Carrots ; Large Dice
3 cup Celery ; Large Dice
3 cups Spanish Onions ; Large Dice
8 cloves Garlic ; Smashed
1 bottle Red Wine ; like Merlot
8 cups Beef stock or broth
3 sprigs fresh rosemary
12 each Peppercorns ; black whole
4 tablespoons grape seed oil
Soup Ingredients
8 cups Spansih Onions ; sliced
4 cloves Gralic ; minced
4 tablespoons Tomato paste
10 cups Oxtail braising liquid
picked down Oxtail meat
1 tablespoon Fresh Thyme ; picked down
3 tablespoons Worcestershire sauce
1 tablespoon hot sauce
4 each Bay leaves
4 tablespoons Grape seed oil

Servings

INSTRUCTIONS

1. In a large heavy bottomed stock pot add the grape seed oil, the add the chopped down oxtail in batches and brown on all sides.

Once browned add the vegetables and sauté until soft.

With all oxtail and stock, deglaze with the red wine and reduce liquid by half

Then add stock to fully cover the oxtail

Add peppercorns and rosemary

Bring to boil and then set to simmer covered for 4 hours.

Let liquid cool over night.

The next day, pick remove the meat from the oxtail and set aside.

Strain off liquid

2. In a large heavy bottomed stock pot add the grape seed oil and heat up.

Once hot add the onions and garlic, saute until golden brown being careful not to burn

Once the onions are carmelized add the tomato paste cooking for 3 to 4 minutes and then deglaze with some stock

Make sure to remove all the good bits

Add thyme, Worchestershire, bay leaves and hot sauce (recipe says 1 hot sauce- tried 2 and it was a little much for us)

Simmer for 30 moinutes to combine flavours

Add the meat just before serving

Garnish with cheese if desired.

NOTES

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Carmelized Onion and Oxtail Soup

Oxtail Ingredients
10 pounds Oxtail jointed
2 cups Carrots Large Dice
3 cup Celery Large Dice
3 cups Spanish Onions Large Dice
8 cloves Garlic Smashed
1 bottle Red Wine like Merlot
8 cups Beef stock or broth
3 sprigs fresh  rosemary
12 each Peppercorns black whole
4 tablespoons grape seed oil
 Soup Ingredients
8 cups Spansih Onions sliced
4 cloves Gralic minced
4 tablespoons Tomato paste
10 cups Oxtail braising liquid
 picked down Oxtail meat
1 tablespoon Fresh Thyme picked down
3 tablespoons Worcestershire sauce
1 tablespoon hot sauce
4 each Bay leaves
4 tablespoons Grape seed oil

1. In a large heavy bottomed stock pot add the grape seed oil, the add the chopped down oxtail in batches and brown on all sides.
Once browned add the vegetables and sauté until soft.  
With all oxtail and stock, deglaze with the red wine and reduce liquid by half
Then add stock to fully cover the oxtail
Add peppercorns and rosemary
Bring to boil and then set to simmer covered for 4 hours.
Let liquid cool over night.
The next day, pick remove the meat from the oxtail and set aside.
Strain off liquid

2. In a large heavy bottomed stock pot add the grape seed oil and heat up.
Once hot add the onions and garlic, saute until golden brown being careful not to burn
Once the onions are carmelized add the tomato paste cooking for 3 to 4 minutes and then deglaze with some stock
Make sure to remove all the good bits
Add thyme, Worchestershire, bay leaves and hot sauce (recipe says 1 hot sauce- tried 2 and it was a little much for us)
Simmer for 30 moinutes to combine flavours
Add the meat just before serving

Garnish with cheese if desired.

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Nutrition

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Serving Size: 1 Serving (6595g)
Recipe Makes: Servings

Calories: 2184
Calories from Fat: 1010 (46%)

Amt Per Serving		% DV

	Total Fat 112.2g	150 %
	Saturated Fat 11.3g	57 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 77.2g
Cholesterol 0mg		0 %
Sodium 1234.4mg		43 %
Potassium 4255.6mg		112 %
Total Carbohydrate 155.1g		46 %
	Dietary Fiber 27.1g	108 %
	Sugars, other 128g
Protein 17.3g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2184

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