|Serves||4 to 6|
Culinate recipe editor’s note: Though I had every intention of buying oxtail for this soup, the sticker price encouraged me to look for a less expensive substitute: beef shanks. The result was a hearty, delicious soup most welcome on a cold, dark night.
This soup uses a very simple technique that is time-consuming, to be sure, but requires very little attention and rewards you with loads of rich flavor. Consider this a Sunday-afternoon-on-the-back-of-the-stove kind of dish.
Although I use carrots, celery, celery root, and one of my favorite underutilized vegetables here — parsnips — you can use any variety of root vegetables that you have on hand or that look good at the market. Just be sure to use at least a few different kinds to lend real depth of flavor to the soup. I add the vegetables toward the end of cooking to keep the flavors bright and save them from turning to mush.
Any leftovers will make Monday-night dinner a snap, and the soup even improves if made in advance. Be sure to cool it properly in the fridge and taste for seasoning the next day. You may want to thin it with a little additional water if it’s too thick upon reheating.
|2||Tbsp. extra-virgin olive oil|
|5||garlic cloves, sliced|
|1||cup peeled and diced parsnip|
|1||cup diced carrot|
|1||cup peeled and diced celery root|
|1||cup diced celery|
|½||bunch Italian parsley, minced|
This content is from the book Ethan Stowell’s New Italian Kitchen by Leslie Miller and Ethan Stowell.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything