OXTAIL SOUP I RECIPE | ALLRECIPES
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
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
SLOW COOKER OXTAIL SOUP RECIPE | ALLRECIPES
This is a family favorite one-dish meal, great in the winter.
Provided by Nina Eisenberg Kirz
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Total Time 13 hours 30 minutes
Prep Time 20 minutes
Cook Time 12 hours 10 minutes
Yield 1 -cup servings
Number Of Ingredients 11
Steps:
- Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
- Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
- Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.
Nutrition Facts : Calories 210.7 calories, CarbohydrateContent 18.7 g, CholesterolContent 38.8 mg, FatContent 6.9 g, FiberContent 3.2 g, ProteinContent 11 g, SaturatedFatContent 3.5 g, SodiumContent 241.3 mg, SugarContent 4.4 g
More about "oxtail soup near me recipes"
OXTAIL SOUP II RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.4
Total Time 45 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 907.9 calories per serving
- Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
HEARTY OXTAIL SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 03 hours 25 minutes
Category Lunch
Calories 102 calories per serving
- 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.
EASY OXTAIL SOUP RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 55.3 per serving
- 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.
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