Créé avec l’IA
Oxtail and Vegetable Soup
180 min 284 kcal par portion Moyen
Ingrédients
4 Portions
- oxtail2 pounds
- onion1 large
- carrots2 sliced
- celery stalks2 sliced
- garlic3 cloves
- bay leaf1 leaf
- thyme1 teaspoon
- beef broth8 cups
- olive oil1 tablespoon
- green beans1 cup
- peas1 cup
- saltto taste
- pepperto taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the oxtail pieces and brown them on all sides. This should take about 10 minutes.
- 3
Remove the oxtail from the pot and set aside.
- 4
In the same pot, add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
- 5
Add the minced garlic and cook for another minute.
- 6
Return the oxtail to the pot and add the bay leaf, thyme, and beef broth.
- 7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the oxtail is tender.
- 8
Add the chopped green beans and peas to the pot and cook for an additional 15-20 minutes, or until the vegetables are tender.
- 9
Season with salt and pepper to taste.
