INGREDIENTS
This is what you need for 4+ quarts:
- 2 lb. oxtail (1 package)
- 2 lb. vegetables of choice
I used:
- 1 lb. coleslaw mix
- 15 Brussels sprouts
- 1 cup chopped broccoli
- 1 cup sliced carrots
Pic1: crockpot oxtail soup
Directions
Pic2: load the crockpot
Pic3: let it run overnight
Pic4: all done next morning
- Load the crockpot in the evening. (Pic2)
- Add S&P, condiments (bay leaf, …) to taste.
I prefer to put those extras in a spice egg, that I don't have the unpleasantness of chewing on laurel leaves or peppercorns later on. - Cook overnight on low. (Pic3)
- Unload the crockpot next morning. It will look very different.
Oxtail is quite fatty. The soup will be too. Refrigerate and scoop the congealed fat if you want it lean.
Pic5: strain the stock before freezing it
Pic6+7: clear oxtail stock
- If desired, strain and/or reduce the oxtail stock for long-term storage. (Pic5+6)
- I prefer to drink it as a soup with some vegetables.
- Enjoy the goodness.