Slow Cooker Oxtail Soup The Best Recipes

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Slow Cooker Oxtail Soup

"This is a family favorite one-dish meal, great in the winter."

Ingredients :

• 2 tablespoons butter, or as needed
• 1 pound beef oxtail, cut into pieces
• 1 onion, chopped
• 1/2 (750 milliliter) bottle red wine, or to taste
• water to cover
• 1 pound potatoes, peeled and cubed
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 cup green beans
• 1 (14.5 ounce) can stewed tomatoes
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 13H30M

• Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
• Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
• Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
• Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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