Modern Ox-tail Soup

Ingredients

• 1.5 pounds Ox-tail, cut into sections (About 1.5 pounds, cut into 2-inch sections)
• 8 cups Brown Stock (Beef or vegetable stock can be substituted)
• 1 cup Carrot, peeled and diced (Cut into fancy shapes or diced)
• 1 cup Turnip, peeled and diced (Diced into small pieces)
• 1 cup Onion, diced (Diced into small pieces)
• 2 stalks Celery stalks, diced (Adds depth of flavor)
• 1 leaf Bay leaf (For aroma)
• 2 sprigs Fresh thyme sprigs (Or 1/2 teaspoon dried thyme)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper (Freshly ground, to taste)
• 1 teaspoon Sugar (According to recipe 27)

Instructions

1. 1In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the ox-tail sections on all sides until browned. This will add depth of flavor to the soup.
2. 2Add the diced onion, carrot, turnip, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the bay leaf and thyme sprigs.
3. 3Pour in the brown stock, ensuring the ox-tail and vegetables are submerged. Add sugar. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the ox-tail is very tender and falling off the bone. Check occasionally and add more stock if needed to keep the ingredients covered.
4. 4Once the ox-tail is tender, remove the bay leaf and thyme sprigs. Season the soup with salt and pepper to taste. Serve hot.