Oxtail Soup

“Oxtail” is such a romantic name. It harkens back to a distant and softer time. I guess to protect butchers from selling pieces of a beef tail, the name “ox” was used, and it has stuck.

Up to that point, butchers probably gave away the oxtail or reserved the best ones for themselves. High in gelatin and fiber, the tail meat makes for fabulous broth. And that is what we are after: a marvelous concoction of rich, beefy broth imbued with the flavor of savory and garnished with carrots,