mom's oxtail soup
(2 ratings)
I remember my Mom making Oxtail soup during the cool winter rainy months. I can still remember coming home on a cold raining day after school and the wonderful smell of her Oxtail Vegetable soup. Most kids came home to milk and cookies, but not us kids. We came home to homemade soups during the winter months! It's kind of funny, even as adults Mom always had a pot of soup on the stove for when her KIDS came home to visit.
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(2 ratings)
yield
serving(s)
prep time
30 Min
cook time
3 Hr
Ingredients For mom's oxtail soup
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10beefy oxtails (at least 10)
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2 ceach carrots, onion, celery chopped in equal sized pieces
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salt to taste
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pepper to taste
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1 1/2 galwater or at least to 1 inch above the meat and vegetables
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1bag of frozen green beans
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2cans of butter beans (optional) mom would add them cause i love them
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1 candiced whole tomatoes
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1 ctomato juice (or a couple of tablespoons of tomato sauce)
How To Make mom's oxtail soup
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1Origins of ox-tail soup It may not be generally known that the familiar ox-tail soup had its origin during the Reign of Terror in Paris in 1793, when many of the nobility were reduced to starvation and absolute beggary. The abatoirs sent their hides fresh to the tanners without removing the tails, and in cleaning them the tails were thrown away. One day one of the noble beggars, while happening to pass a tannery, noticed a pile of discarded tails, and asking for one it was willingly given to him. He took it to his lodging and made what is now famous - the first dish of ox-tail soup. He immediately told his friends of the good luck he had had, with the natural result that the tanners were soon annoyed to such an extent by the demand for ox-tails that a price was put on them.
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2Place the oxtails in large pan with water. Bring to boil slowly. Skim the ICK off the top. Turn down to a slimmer. Slightly cover pan and cook the oxtails till almost tender. Add all the vegetables and tomato juice. Add salt and pepper to taste. Continue cooking until the meat is falling off the bones.
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3Serve hot with a dab of sour cream on top of soup and with Rye Bread or some warm French Bread. Mom mostly cooked from fresh vegetables, but as time and convenience took over life she started using frozen or canned.
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