Oxtail Soup

Lubricate the bottom of the bowl of the slow cooker with a small amount of vegetable oil, spread the onion chopped into large pieces. Beef tail is washed under cold running water, divided into pieces, the size varies at will. We spread the pieces of the tail on top of the onion, try to place them in one layer, then the cooking will be uniform, and the soup will turn out thick and rich.

The recipe for this soup is very simple. It does not require step-by-step addition of ingredients other than vegetables. We cut ginger into thin strips, use dried tomatoes whole or chop into large pieces so that they do not completely dissolve in the finished dish. We put ginger and tomatoes in a slow cooker on top of the oxtails.

Add tomato paste, bay leaf, sugar, salt and ground pepper. If desired, you can add other spices, their composition is regulated depending on the taste preferences of the family. Pour the broth and put the slow cooker in the "Cooking" or "Quenching" mode. We close the lid and the valve, set the cooking time - 45 minutes.

10 minutes after the end of the cooking process, open the lid and remove the top layer of fat. You can wait until the soup cools down a little - then it will be easier to remove the fat.

We take out the pieces of meat from the bowl of the slow cooker, load the diced potatoes and carrots. Cook with the lid closed for 10 minutes, then add the cabbage and cook for another 10 minutes. When the vegetables are ready, we return the beef tails back to the bowl. You can load the meat together with the bones or separate the meat with forks.

The soup is served hot in a deep dish with bread or steamed rice, seasoned with chopped green onions.

Bon appetit and sunny mood!