Hearty Oxtail Soup Recipes

OXTAIL SOUP I

Oxtail Soup I image

A hearty, full-bodied soup - somewhat different than most oxtail soups.

Provided by Milarie Rude

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h30m

Yield 7

Number Of Ingredients 13

Ingredients

3 pounds beef oxtail
3 teaspoons salt
¼ teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy
6 cups water
½ teaspoon dried savory
1 bay leaf
½ cup barley
2 ounces dried mushrooms

Steps:

Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g

HEARTY OXTAIL SOUP

Hearty Oxtail Soup image

I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!

Provided by Taste of Home

Categories Lunch

Time 3h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 16

Ingredients

2 pounds oxtails or meaty beef shanks
1-1/2 cup sliced carrots
1 cup chopped onion
1 cup chopped celery
1 cup sliced leeks
1/2 green pepper, chopped
3 tablespoons butter
1 can (28 ounces) crushed tomatoes
4 beef bouillon cubes
2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon pepper
Salt to taste
6 quarts water
1 cup medium pearl barley
Chopped fresh parsley

Steps:

In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

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