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Classic Oxtail Soup Recipe
|Oxtails||2 Pound, cut into 2 inch pieces|
|Vegetable oil||2 Tablespoon|
|Cold water||2 Quart|
|Onion||1 Small, peeled|
|Bay leaf||1 , tied in a square of cheesecloth|
|Garlic||1 Clove (5 gm), tied in a square of cheesecloth|
|Onion||1 Large, peeled|
|Leek||1 , well cleaned (White Part Plus 1 Inch Of Green)|
|Carrots||3 , scraped|
|White turnip||1 Small, peeled|
|Potatoes||2 Medium, peeled|
|Tomato||1 Medium, peeled|
Serving size: Complete recipe
Calories 3204 Calories from Fat 1293
% Daily Value*
Total Fat 144 g222.1%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4301.7 mg179.2%
Total Carbohydrates 164 g54.5%
Dietary Fiber 28.6 g114.2%
Sugars 44.6 g
Protein 315 g630.5%
Vitamin A 704.3% Vitamin C 279.4%
Calcium 46.6% Iron 51.8%
*Based on a 2000 Calorie diet
Transfer pieces to a soup pot with a slotted spoon, reserving 3 tablespoons fat in the skillet.
Add enough water to cover the oxtails by 1 or 2 inches, then add small onion, spice bag and salt.
Bring to a boil and skim foam from surface.
Reduce heat, cover and simmer about 3 hours or until meat is very tender.
Strain soup, discarding onion and spice bag.
Cover oxtails and refrigerate.
To remove fat easily, chill soup and lift solidified fat from top.
Cut remaining vegetables into large chunks.
Saute onion, leek, celery, carrots and turnip briefly in reserved fat.
Return broth to soup pot and add potatoes and sauteed vegetables.
Simmer 30 minutes.
Add oxtails and tomato and simmer 15 to 20 minutes longer.
Sprinkle with chopped parsley if desired.