Oxtail Soup

In a large skillet, brown the oxtails in oil over medium heat. Remove them from the skillet, and transfer them to a 5-quart slow cooker. Editor’s Tip: We know that this step dirties an extra pan for you, but it’s worth it! Browning the oxtail renders out some of the fat and adds a layer of caramelized flavor to the soup. Searing the meat also gives the dish a lovely brown crust it won’t get from slow-cooking alone.

Add the carrots and onion to the drippings in the skillet. Cook and stir until just softened, three to five minutes. Add the garlic, and cook for one minute longer.

Transfer the vegetable mixture to the slow cooker. Add the tomatoes, broth, bay leaves, salt, oregano, thyme and pepper. Stir to combine. Cook, covered, on low for eight hours.

Add the cabbage to the mixture in the slow cooker. Continue to cook until the cabbage is tender and the meat pulls away easily from bones, about two hours longer.

Remove the oxtails from the slow cooker. Set them aside until they're cool enough to handle. Remove the meat from the bones. Shred the meat, and return it to the soup. Discard the bones. Discard the bay leaves from the soup. Editor’s Tip: If the soup has an oily coating on top, use this trick to degrease sauce.