-
In a large soup pot, add the olive oil on medium heat. Add the oxtail and brown on all sides.
-
Season with salt and pepper. Add the onion and thyme and soften for a minute. Pour the beef broth and simmer on medium low for 2 hours or until the oxtail is tender. You may need to add more beef broth.
-
Add the mustard greens and cook for another 15 minutes.
-
Serve hot.