Oxtail Soup

Oxtail Soup

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Kathy Schroeder

By
@majamom

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
8 Hr
Method:
Stove Top

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

Step-by-Step

  1. Rinse 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.
  2. Crush garlic, then chop all vegetables. Put all ingredients in the pot.
  3. Cook 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.
  4. Note: This is really good served with Johnny Cake

Printable Recipe Card

About Oxtail Soup

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy



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