Red Wine Oxtail Soup

Directions

1. Sear oxtail in butter/tallow until deeply browned on all sides.
2. Add onion, garlic, and carrots; sauté until softened.
3. Deglaze pan with red wine, scraping up browned bits.
4. Return oxtail, cover with water, season lightly with salt and pepper.
5. Simmer low and slow for 4–6 hr until meat is tender and broth rich with gelatin.
6. Strain broth, press vegetables for flavor, and shred meat from bones.
7. Serve hot, garnished with parsley.

Notes

• Oxtail is rich in collagen and gelatin, supporting skin, joints, and connective tissue.
• Onions, garlic, and carrots add antioxidants, sulfur compounds, and vitamin A.
• Red wine contributes resveratrol and polyphenols; alcohol cooks off, leaving nutrients and depth.
• It’s edible skincare, nourishing from the inside out.