Irish Oxtail Soup

Ingredients

• 2 1/2 pounds of oxtails (beef or veal)
• 1 large onion (sliced)
• 2 medium carrots (cut into 1-inch pieces)
• 2 stalks of celery (cut into 1-inch pieces)
• 2 tablespoons fresh flat parsley (minced)
• 1 bay leaf
• 1 tablespoon whole black peppercorns
• 4 cups beef stock
• 1 cup dark beer (a stout works very well)
• 2 cups Russet potatoes (diced)
• 1 teaspoon Kosher salt
• 2 tablespoons fresh flat parsley (chopped)

Instructions

1. In a large saucepan, combine the oxtails, onion, half of the carrots, one third of the celery, the parsley sprigs, broth and beer.
2. Bring to a boil, cover, and reduce the heat to low.
3. Simmer for 3 hours, or until the meat is falling off the bones.
4. Remove the oxtails setting them aside on a plate.
5. Strain the broth and return it to the saucepan, and skim fat.
6. Add the remaining carrots and celery, and the potatoes.
7. Simmer for 10 or 15 minutes, or until the veggies are tender.
8. Returning the oxtails, remove the meat from the bones.
9. Discard the bones (or give 'em to the dogs), and add the meat and salt to the saucepan.
10. Cook until heated through, and remove from the heat.
11. If you wish, add the chopped parsley.