4 to 8 lb. fresh or frozen oxtails
2 to 3 tbsp. olive oil, divided
1 or 2 small onions, quartered
5 to 6 cloves garlic (keep whole)
4 celery stalks, sliced
4 bay leaves
2 tsp. ground cloves
1 tsp. marjoram
1 tsp. celery seeds
8 cups water
2 cups beef broth
1 (8 oz.) can tomato paste
2 lb. baby carrots
1 tbsp. Worcestershire sauce
sea salt and ground pepper, to taste

Place oxtails in a single layer in a roasting pan on a grate to keep them off the bottom. Brush both sides with a small amount of olive oil. Roast in a 325°F oven until cooked through. These can be chilled if needed and this step can be done several days ahead. Scrape the brown bits from the bottom of the pan, separate out the fat, and chill if needed.

In large stock pot place 1 tablespoon of olive oil; sauté the onions until just starting to become clear. Add the garlic cloves (whole) and sauté again until becoming soft. Add the oxtails, the brownings, celery, bay leaves, cloves, marjoram, celery seed, salt and pepper and both the water and the broth. Bring to a boil for 5 minutes then decrease heat to simmer for 3 to 4 hours (when meat should be falling from the bones). Strain the solids from the liquid, preserving all the solids, letting them cool. Pour the liquid into another pot, allow to cool.

Skim the fat when cool. Then reheat to boiling, add the tomato paste, carrots and Worcestershire sauce. Add additional salt and pepper to taste. Separate the meat from the bones and chop into bite size pieces. Mash other solids. Add both meat and solids back to soup, again returning to a boil. Boil until carrots are just soft and return heat to simmer. Serve immediately.

Will easily serve 4 to 6 with enough to freeze for another meal.

Submitted by: Lisa