Ox-Tail Soup (Method 2)

This soup actually improves with advance preparation and must be made at least one day ahead. The oxtails can be simmered up to 3 days before serving; store the strained broth in the refrigerator with the fat cap intact (it acts as a protective seal). The finished soup, with vegetables added, can be refrigerated for up to 5 days or frozen for up to 3 months.

Store finished soup in an airtight container in the refrigerator for up to 5 days. The soup will gel when cold due to the collagen content—this is normal and desirable. Reheat gently over medium-low heat, stirring occasionally, until liquefied and warmed through. For longer storage, freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator before reheating.