Oxtail Soup

The high today is supposed to 36, I don't think it will get that high.  For the next 3 days it will be much colder, lows below 0.  And it is really windy which makes it feel colder.  So what is a good thing to make when it is really, really cold?  Soup!!

Oxtail is my favorite homemade soup, followed by split pea and ham, cream of broccoli and leek and potato(which I do not make, my friend Joy is my supplier.)  I am going to make some Oxtail  soup on Sunday.  I don't have a recipe written down and it tends to change every time I make it. I cook it low and slow.  I learned this dish from my former mother-in-law who is from Argentina. It has changed over time but the basic recipe is the same.  You can use any soup meat to make this soup, neck bones, beef shanks, it's all good.  So here is my take on Oxtail Soup:

One package of soup bones - brown in oven at 375 with 5 smashed garlic cloves, 1 carrot, 1 onion, quartered, 1 stalk of celery with small amount of olive oil about an hour and a half.  Turning once. The amount of garlic is up to you.

One package of Oxtails,  large pieces

garlic (lot's) finely chopped (4-5, 6)

1 small onion chopped

1 tomato finely chopped

1 or 2 stalks celery with leaves diced (I use the smaller inside pieces with leaves)

1 juice carrot shredded

1 potato shredded

1 small butternut squash, peeled and cut into large pieces

1 piece of squash shredded

3 potatoes cut in quarters

1 - 2 large juice carrots cut in large pieces

parsley (optional)

garlic salt

salt

pepper (optional)

Small bow tie noodles

Trim fat from oxtails and brown on all sides in a small amount of olive oil in a large pot.

Add 1 finely chopped onion and garlic when tails are brown, the amount of garlic is up to you but the more the merrier.  Saute until soft and clear.

When garlic and onions are clear, brown not crispy, add chopped tomato, large pinch of salt and a pinch of pepper, saute until soft. 

Deglaze pot with about a quart of water or stock.  Add browned bones with the garlic and any juice from baking dish.  Discard celery and eat the carrots from the roasted bones. They are very tasty!

Fill pot with water or stock and simmer an hour or two.  Low and slow adding water if it reduces to much.

Bring soup to a roiling boil, add shredded carrots, squash, potato and celery. Add salt and pepper to taste.

Simmer until meat is almost falling off of bones, occasionally skimming fat from soup.

Remove soup bones and discard of give them to the dog.  Add stock or water if reduction is to great.

Taste for salt, I use garlic salt at this time if needed.

Add large pieces of vegetables to broth and simmer until fork tender.

Remove tails and vegetables to serving dish and cover.  May be kept warm in a warm oven. Skim any fat that has collected on the surface of soup.

If soup reduced to much, add water or stock and check seasoning again and simmer if needed. 

In a separate pot boil only the amount of noodles you plan on using for this meal.

Drain noodles and return to pot.  Add the soup to noodles.

Serve soup with grated cheese, the meat and vegetables with Chimichurri, crusty bread and a good burgundy.

Sigh, I can hardly wait.

What is your favorite homemade soup?