Reno Basque Oxtail Soup
A dark, slow-simmered soup of oxtail, vegetables, and rice, another course typical of the multi-plate Basque boarding-house dinner served in Reno's historic Basque restaurants.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 20
- protein
- 22
- calories
- 310
Instructions
- 1
Season the oxtail with salt. Brown it well on all sides in olive oil in a large pot, then set it aside.
- 2
Add the onion, carrot, celery, and garlic to the pot. Cook until softened.
- 3
Stir in the tomato paste. Cook for 1 minute.
- 4
Return the oxtail to the pot. Add the broth and bay leaf, then bring to a gentle simmer.
- 5
Cover and simmer over low heat for 2.5 to 3 hours. Cook until the meat is falling off the bone.
- 6
Spoon off excess fat from the surface every so often.
- 7
Add the rice during the last 20 minutes of cooking. Simmer until tender.
- 8
Take out the bay leaf and add more salt if needed. Serve hot.
Chef's tips
Brown the oxtail deeply before simmering. Spoon off surface fat occasionally so the broth stays light and clean.
Storage
Refrigerate up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Rushing the simmer time, which leaves the oxtail tough
- •Not removing surface fat, resulting in a greasy broth
Serving suggestions
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