Beef Oxtail Soup

Ingredients

• 1 tbsp Olive Oil
• 3 lbs Beef Oxtail
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cumin
• 1/4 teaspoon Dried Oregano
• 2 cups San Marzano Tomatoes
• 1 medium Yellow Onion (roughly chopped)
• 4 whole Garlic Cloves (roughly chopped)
• 1 medium Bell Pepper (roughly chopped)
• 1 cup Dry Blackeyed Peas
• 2 bunches Collard Greens (chopped)
• 3 Smoked Turkey Necks
• 4 cups Beef Broth
• 1 Bay Leaf
• 1/2 cup Dry Red Wine
• 2 Fresh Oregano stems with leaves

Instructions

1. 1

   --- Make the Sofrito ---

2. 2

   In a separate skillet heat the pan on medium heat. Add the chopped onions and peppers and saute 2-3 minutes before adding the tomatoes plus a 1/2 teaspoon of the spice mix. Allow to cook another 2 minutes then add the garlic for about 30 seconds. Place all ingredients from the skillet into a blender and puree until smooth. Set aside.

3. 3

   --- Prepare the Oxtail Meat ---

4. 4

   Place oxtail pieces in a large mixing bowl. Generously season with spice mix. Set aside

5. 5

   Heat a large dutch oven pot or large stockpot over medium-high heat. Add olive oil then brown the oxtail on all sides.

6. 6

   --- Make The Soup ---

7. 7

   Add the smoked turkey pieces and saute a minute or so to render some fat.

8. 8

   Add the wine and allow to cook 2-3 minutes so the alcohol is cooked off and the flavor is concentrated somewhat.

9. 9

   Add the sofrito, beef stock, bay leaves, remaining spice mix, and fresh oregano to the browned oxtail pieces, bring to a boil then cover and reduce to a simmer. Cook for 2 1/2 to 3 hours.

10. 10

    Add collard greens and black-eyed peas cooking for another 45 minutes.

11. 11

    Remove from heat and adjust for flavor as needed.