HEARTY OXTAIL SOUP
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
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.
OXTAIL SOUP WITH VEGETABLES
This is an easy, quick soup that's great on a cold winter day. It has meat, vegetables, and noodles, and freezes very well. What more can you ask for?
Provided by deefair
Categories One Dish Meal
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Lightly salt and pepper the oxtails.
- Over medium heat, brown oxtails on all sides in vegetable oil in large pot.
- Once browned, cover oxtails with water until submerged, but use at least 8 cups.
- Add tomatoes, bursting (crushing) them by hand over the pot.
- If using fresh vegetables, add them now. If using canned vegetables, wait.
- Allow to simmer for 20 minutes, or until vegetables are cooked.
- If using canned vegetables, add them now.
- Bring soup to a boil.
- Add noodles and cook for 4 minutes or until noodles are cooked.
- Serve with warm buttered biscuits and enjoy!
Nutrition Facts : Calories 166.9, Fat 2.9, SaturatedFat 0.5, Cholesterol 19.1, Sodium 53.7, Carbohydrate 31.6, Fiber 4.8, Sugar 6.2, Protein 5.9
OXTAIL SOUP WITH VEGETABLES
A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!
Provided by ShelbyLyn
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place oxtails and garlic cloves in a large roasting pan.
- Roast in the preheated oven for 30 minutes.
- Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
- Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
- Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.
Nutrition Facts : Calories 274 calories, Carbohydrate 13.8 g, Cholesterol 93.6 mg, Fat 12.1 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 5 g, Sodium 601.5 mg, Sugar 3.9 g
VEGETABLE OXTAIL SOUP
Make and share this Vegetable Oxtail Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except salt, pepper and barley in slow cooker; cover and cook on high for 6-8 hours, adding barley during last 30 minutes.
- Remove oxtails from soup. Remove meat from bones and return to soup; discard bones and bay leaf. Season to taste with salt and pepper.
Nutrition Facts : Calories 108.7, Fat 1.1, SaturatedFat 0.4, Sodium 925.3, Carbohydrate 20.3, Fiber 4.9, Sugar 4.5, Protein 5.6
EASY OXTAIL SOUP
This is the easiest oxtail soup I have ever made, it taste like a gourmet version of beef and vegetable soup. It's the ultimate winter comfort food with so little effort!
Provided by Grace Lynn
Categories < 4 Hours
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 10 cups of water to boil.
- Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
- Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
- Add the barley and simmer on low for one hour longer.
- That's it!
- You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 12.1, Fiber 3, Sugar 3.4, Protein 1.8
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