Oxtails make a rich, satisfying soup when braised slowly. Keep it vegetable-forward with carrots, celery, onion, garlic, broth, and greens.

Ingredients

• 2 to 3 lb beef oxtails
• 1 Tbsp olive oil or beef tallow
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 6 cups beef broth or water
• 2 bay leaves
• Greens such as kale, cabbage, or spinach
• Sea salt and black pepper

Directions

1. Season and brown the oxtails in a Dutch oven.
2. Add onion, carrots, celery, garlic, broth, and bay leaves.
3. Cover and simmer gently 3 to 4 hours, until the meat is tender.
4. Skim extra fat if needed and add greens near the end.
5. Season to taste and serve hot.