Ingredients
1 Pkg oxtail (about 2 lbs or 750 gr)
2 Tbsp Tomato paste
2 small onions, diced
1 large carrot diced
3 celery stalks, diced in small pieces, making sure to include green leafy parts
10 black peppercorns
2 whole cloves
2 Bay leaves
2 sprigs thyme
1/2 C Sweet wine such as Marsala
Salt and Pepper to taste
Parsley for garnish
Place all the ingredients in a crock pot and allow to simmer for approximately 4 to 5 hours until oxtail is very tender. Remove meat from bone and place in to soup. Garnish with parsley and serve with croutons. Serves 4.
Refrigerate any leftovers immediately.
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