Oxtail Soup
By
Kathy Schroeder
@majamom
1
As a child who grew up on a farm, with a huge garden, Mom fixed all kinds of things. When she made this, she used what ever vegetable was in abundance. Each batch was a little different, but it was always good! The broth has a rich flavor that satisfies the taste buds.
Ingredients
- 4 lbs.
- (about 2 large meaty) oxtails, cut into chunks
- 1/4 cup
- flour
- 2 Tb.
- oil (i like olive)
- 1 medium
- tomato, peeled and chopped
- 1
- onion, chopped
- 2 large
- turnips, chopped
- 3
- carrots, peeled and chopped
- 1 clove
- garlic, crushed
- 1
- bay leaf
- 3 cups
- beef broth
- 1 cup
- port wine (red wine vinegar may be substituted)
- 1/2 cup
- chopped celery, leaves and all
- salt and pepper
- 1/2 tsp.
- black pepper
- 2 tsp.
- worcesteshire sauce
- 1 1/2 Tb.
- thyme, dried
- 1 Tb.
- salt
How to Make Oxtail Soup
- 1Rinse Ox Tails, then Chop into 2 inch chunks. dredge in flour, and season with salt and pepper. Pour oil in skillet, and heat. Add flour covered tails, and brown.Remove from pan, put in crock pot. Next, sauté onions, only adding a little more oil if needed.
- 2Crush garlic, then chop all vegetables. Put all ingredients in the pot.
- 3Cook on low for 8 hours, or on high for 4 hours, until meat falls from the bone. Before serving, I like to remove and discard bones, and the bay leaf.
- 4Note: This is really good served with Johnny Cake
