Follow our instructions for best results!
Season oxtails. Heat oil in a large cast iron pot, then add the oxtails searing the meat on all sides (about 20 minutes). Transfer oxtails to a plate.
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To the heated pot add in onion, carrots, celery and garlic and sauté until veggies have softened. Once the veggies have cooked down, add the tomato paste.
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Next stir in flour. Use a wooden spatula to stir making sure the flour is well incorporated into the veggies.
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Stir in the wine, add a bundle of thyme fresh or home dried, or 1 tbsp of store bought dry thyme, and bay leaves.
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Add the broth, then fill the broth container with an additional 32oz of water. Transfer the oxtails back into the pot. Stir well. Cover about 90% of the pot and cook on medium heat for about an hour.
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After an hour of cooking, add in the potatoes. Stir well. Cook for an additional 1 and 1/2 hours. Total cooking time should be around 2 1/2 hours but it can go up to 3 hours.
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When done, transfer the oxtails from the pot to a cutting board or baking dish. Remove all the meat from the bones. Separate the fat from the lean meat, then give the lean meat a quick shred using two forks.
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Use an immersion blender to blend some of the veggies to thicken the soup. Transfer the shredded oxtail meat back in the pot. Top with fresh thyme and serve.
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