Oxtail Soup in Slow Cooker
Oxtail Soup in Slow Cooker

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, oxtail soup in slow cooker. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Oxtail Soup in Slow Cooker is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Oxtail Soup in Slow Cooker is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook oxtail soup in slow cooker using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Oxtail Soup in Slow Cooker:
  1. Get 500 grams oxtail
  2. Get 3 carrots, peeled and chopped
  3. Prepare 3 medium-sized potatoes, peeled and chopped
  4. Prepare 2 cloves garlic, smashed
  5. Make ready 1/2 tsp ground black pepper
  6. Take 1/4 tsp grated mace
  7. Get 1/4 tsp ground coriander
  8. Prepare 1 tsp salt
  9. Make ready 2 cups beef broth (or 2 cups of water with bullion cubes)
  10. Take 1 tbsp chopped celery

Add the bay leaf, pepper, thyme, salt, Worcestershire sauce, and tomato paste. Slow Cooker Oxtail Soup - a hearty stew with rich broth and succulent tender meat that's comforting and perfect anytime of the year cold and warm season. Who says soups are only good during winter? I don't know about you but anything that is hearty, and elicits mouthwatering, lip smacking gelatinous flavors… count me in.

Steps to make Oxtail Soup in Slow Cooker:
  1. Put everything except chopped celery in slow cooker.
  2. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
  3. Set to WARM and put chopped celery about 15 minutes before serving.

Who says soups are only good during winter? I don't know about you but anything that is hearty, and elicits mouthwatering, lip smacking gelatinous flavors… count me in. In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too. When meat is tender, take meat off bones and return to broth.

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