Oxtail and Wild Rice Soup

Warm, hearty, and full of rich flavors, this Oxtail and Wild Rice Soup is the perfect comfort dish for cooler days. Tender, slow-cooked oxtail melds beautifully with nutty wild rice, creating a savory and satisfying meal. Packed with nutrients and deliciously seasoned, this soup is a must-try for anyone craving a bowl of cozy goodness.

Recipe

• 2 tablespoon olive oil
• 3 pounds Flannery Beef Oxtails
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 teaspoon fresh ginger, grated
• ¼ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• 1 tablespoon dried or fresh thyme
• ¼ cup tomato paste
• 2 tablespoon soy sauce
• 4 cups beef broth
• 1 cup wild rice, rinsed
• 2 tablespoons basil, thinly sliced
• 1/2 cup Parmesan, grated

Directions

1. Remove the oxtails from the packaging and pat dry on all sides.
2. Heat the olive oil in a dutch oven over medium-heat. Season the oxtails with salt and pepper and sear until browned on all sides. Transfer oxtails to a plate and set aside.
3. Add the onion, celery and carrots to the pot and cook until fragrant, about 4 minutes. Add the garlic, ginger and cook for 1 more minute. Stir in the cayenne pepper, smoked paprika, thyme, tomato paste and soy sauce and cook for 2 more minutes.
4. Add the oxtails back to the pot, stir in the beef broth and bring to a boil. Once boiling, reduce heat to low, cover and cook for 2 hours.
5. Remove the lid and add the wild rice and cook uncovered for another 45 minutes.
6. Garnish with fresh basil and parmesan and serve, enjoy!