5-Grain Oxtail Minestrone &



  • 1 cup (2 oz-wt) dried porcini mushrooms, coarsely chopped
  • 3 qts beef stock
  • 1/4 cup olive oil, divided
  • 3lbs beef oxtails
  • Salt and black pepper, to taste
  • 1 cup dry red wine
  • 2 fresh rosemary springs, 3 fresh thyme sprigs, 2 bay leaves
  • 2 cups water
  • 1 can (15 oz) cannellini beans, drained and rinsed White truffle oil, to taste (optional)
  • 1 tbsp black peppercorns
  • 2 parsnips, 2 carrots, 2 medium Spanish onions, 3 celery ribs - diced
  • 10oz cremini mushrooms, chopped (about 4 cups, chopped)
  • 3 tbsp tomato paste
  • 1qt chicken stock
  • 4 cups Path of Life 5-Grain Blend



  1. For mushroom stock, combine porcini mushrooms and beef stock in a large saucepot. Bring to a simmer, remove from heat and let stand 10 minutes. Strain mushrooms from pot and set aside.
  2. Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Season oxtails with salt and pepper. Cook 18-20 minutes or until browned on all sides. Set oxtails aside. Drain oil; add wine and scrape bits from bottom of pan. Add wine and oxtails to mushroom stock. Simmer over low heat for 3½-4 hours or until oxtails are completely tender. Remove oxtails from saucepot and chill until cool enough to handle.
  3. Meanwhile, place herbs, bay leaves and peppercorns into a small square of cheesecloth. Fold cheese cloth around herbs to make a sachet and tie with butcher’s twine. Shred meat from oxtails and discard remaining bones and cartilage.
  4. In a medium saucepot, combine remaining oil, onions, parsnips, carrots, cremini mushrooms and celery. Cook over medium heat 16-18 minutes or until vegetables are soft. Stir in tomato paste. Add mushroom stock, chicken stock, water, 5-Grain Blend, oxtail, sachet and beans. Simmer 20 minutes.
  5. Ladle soup into serving bowls. Drizzle with truffle oil, if desired.

Feeds: 18 Cups (12 Servings)