Oxtail Soup

Name: Oxtail Soup
Ingredients: 3 pounds Oxtails; 1 whole Small Or Medium Onion; 3 stalks Celery; 3 whole Carrots; 2 cloves Garlic Or Shallot, Whichever You Prefer; Italian Seasoning Blend Of Herbs To Taste (I Use McCormick's Because That's What Is Available At Costco); 32 ounces, fluid Beef Broth (i Like The Low-sodium Stuff From Swanson's); 15 whole Peppercorns (I've Only Ever Had Black On Hand, But I'm Sure The Other Kinds Would Be Good, Too); 1 whole Bay Leaf; 2 bunches Leeks

10 ingredients

1 steps

Ingredients

3 pounds Oxtails
1 whole Small Or Medium Onion
3 stalks Celery
3 whole Carrots
2 cloves Garlic Or Shallot, Whichever You Prefer
Italian Seasoning Blend Of Herbs To Taste (I Use McCormick's Because That's What Is Available At Costco)
32 ounces, fluid Beef Broth (i Like The Low-sodium Stuff From Swanson's)
15 whole Peppercorns (I've Only Ever Had Black On Hand, But I'm Sure The Other Kinds Would Be Good, Too)
1 whole Bay Leaf
2 bunches Leeks

Directions

1

["1. Season the oxtails with salt and pepper. I'm a brat and like to use sea salt and the fresh-ground stuff.", "2. Heat olive oil in a large soup pot or a Le Creuset Dutch oven over medium high heat until it shimmers. Add the oxtails using tongs. Make sure not to crowd them. They'll spit like crazy, so be careful. Brown on each side, and when they develop a nice fried crust, remove to a plate and repeat until all the meat has been browned.", "3. While the meat is browning, chop the veggies. For the onion, I recommend P-dub's brilliant method. It works great! Slice in half lengthwise, then cut the stalk end off. Peel the inedible brown layers back towards the root end and use that as a handle. Make little vertical slices and then chop crosswise. Chop up the celery, carrots, and garlic/shallot however you prefer. Sometimes I do rings, sometimes I do little quarter pieces.", "5. Once the meat is all out of the pot, add the onions", "and cook until fragrant and clear. This will not take long so I recommend hovering and stirring quickly.", "6. Add the carrots and celery and cook, stirring, for a minute or two. This is where I sprinkle in the Italian herbs, too.", "7. Add the garlic/shallots next, and again, cook briefly, mostly to eradicate the \"raw\"" taste. I like to add garlic/shallots at this stage because they seem to burn easily if I add them sooner