Slow Cooker Oxtail Soup

Name: Slow Cooker Oxtail Soup
Total time: 810
Yield: 8
Ingredients: 2 tablespoons butter, or as needed; 1 pound beef oxtail, cut into pieces; 1 onion, chopped; 0.5 (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

Recipe by Nina Eisenberg Kirz from allrecipes.com

Dinner 14 Hr. 30 Mins.

Ingredients

8 servings

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2 tablespoons butter, or as needed
•

1 pound beef oxtail, cut into pieces
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1 onion, chopped
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0.5 (750 milliliter) bottle red wine, or to taste
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water to cover
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1 pound potatoes, peeled and cubed

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2 carrots, chopped
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2 ribs celery, chopped
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1 cup green beans
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1 (14.5 ounce) can stewed tomatoes
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salt and ground black pepper to taste

Instructions

Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is 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 the slow cooker; add water to cover.
Cover and cook on Low 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 the top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.