Categories: Soup

Ingredients

• 3 lbs oxtails, split into 1-inch pieces
• 1 tablespoon butter
• 1 large onion, peeled and chopped
• 3 pints beef stock
• 1 cup cauliflower peeled and cut into thin slices
• 1 red pepper sliced
• 1 sprig fresh thyme
• 2 sprigs fresh parsley
• 1 bay leaf
• 1⁄2 cup chopped tomato (canned is fine)
• 1 cup red wine (cabernet or merlot)
• 1 t. coconut amino sauce
• 6 white peppercorns salt, to taste

Directions

1. Melt butter, add pieces of tail in a large stockpot.
2. When the meat begins to brown, add onion.
3. When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
5. Remove herbs.
6. Separate meat of the oxtail from the bones; discard bones.
7. Reheat soup and serve with a little of the meat in each bowl.

8. Add grate cheese on top in each bowl and heat until cheese is melted.

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