Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
12 hrs 10 mins
additional:
1 hr
total:
13 hrs 30 mins
prep:
20 mins
Servings:
8
Yield:
1 -cup servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

211 calories; protein 11g; carbohydrates 18.7g; fat 6.9g; cholesterol 38.8mg; sodium 241.3mg. Full Nutrition
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