Oxtail Soup

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 ½ lb or 1.13kg

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  7 ⅛ large or 512g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Parsley

  Raw

  ½ tbsp or 2g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Bay leaf

  Spices

  2g

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 cup or 960g

• Beer

  Alcoholic beverage, regular, all

  8 fl oz or 238g

• Russet potatoes

  Flesh and skin, raw

  2 cup, diced or 300g

• Salt

  Table

  1 tsp or 6g

Directions

1. Chop beef (or oxtails) into 1" pieces. Dice onion. Cut carrots into 1" pieces. Cut celery into 1" pieces.
2. Combine beef, onions, half on carrots, 1/3 of celery, parsley, peppercorns and bay leaf in large saucepan. Add broth and beer (dark beer); bring to a boil over high heat. Reduce heat to low; cover and simmer for 3 hours or until meat is falling off bones.
3. Remove beef to plate. Strain broth and return to saucepan; skim fat. Add remaining carrots, celery and potatoes; bring to a simmer. Cook 10-15 minutes or until tender.
4. Stir meat and salt into soup; cook until heated through. Remove and discard bay leaf.