BEEF OXTAIL SOUP RECIPE RECIPES

OXTAIL SOUP I RECIPE | ALLRECIPES

Oxtail Soup I Recipe | Allrecipes image

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

Provided by Milarie Rude

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Yield 6 - 8 servings

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, CarbohydrateContent 22 g, CholesterolContent 214 mg, FatContent 26.8 g, FiberContent 5.1 g, ProteinContent 63.3 g, SaturatedFatContent 11 g, SodiumContent 1408.9 mg, SugarContent 3.4 g

OXTAIL SOUP II RECIPE | ALLRECIPES

Oxtail Soup II Recipe | Allrecipes image

This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.

Provided by Sonya Rutnam

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound beef oxtail
1 pound cubed beef stew meat
6 potatoes, chopped
2 onions, chopped
2 Roma (plum) tomatoes, quartered
6 stalks celery, chopped
2 carrots, chopped
½ medium head cabbage, chopped
2 cucumbers, sliced
4 cubes beef bouillon
ground black pepper to taste

Steps:

In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Nutrition Facts : Calories 907.9 calories, CarbohydrateContent 78.2 g, CholesterolContent 201 mg, FatContent 38 g, FiberContent 13.5 g, ProteinContent 66.1 g, SaturatedFatContent 15.5 g, SodiumContent 1261.3 mg, SugarContent 14.1 g

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