HAWAIIAN OXTAIL SOUP SLOW COOKER RECIPES

Steps:

• Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
• Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
• Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
• Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

Steps:

• Saute celery and onions till tender.
• In slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves, celery, onion, and salt. If using regular barley, add at this time too.
• Cover and simmer for 8- 10 hours, until meat is tender, potatoes and carrots are cooked, and barley is tender.
• When meat is tender, take meat off bones and return to broth.
• Bring broth to boil and add quick-cooking barley and tomatoes.
• Cover and cook for 15 minutes or until barley is tender.
• Note: Beef shanks, neck or other bones with meat remaining on them may be used in place of oxtail.