Thick Oxtail Soup Recipe

Thick Oxtail Soup is prepared out of beef tail and is a specialty for winter lunch. Heaped barley, lentils, chopped celery ribs with pinch of black pepper brings back the lost warmth on a cold afternoon. Recently I have tried the recipe of Thick Oxtail Soup and I would recommend you guys to prepare your batch.




 Oxtails2 1⁄2 Pound, cut up
 Chopped onion1 Cup (16 tbs)
 Garlic3 Clove (15 gm), minced
 Celery ribs2 , chopped
 Salt1 Teaspoon
 Water7 Cup (112 tbs)
 Hulled barley1⁄2 Cup (8 tbs)
 Dried lentils1⁄2 Cup (8 tbs)
 Black pepper To Taste
 Salt To Taste
 Minced parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3676 Calories from Fat 1298

% Daily Value*

Total Fat 144 g222.2%

Saturated Fat 0.89 g4.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2435.8 mg101.5%

Total Carbohydrates 171 g57%

Dietary Fiber 55.6 g222.4%

Sugars 11.6 g

Protein 414 g828%

Vitamin A 59.2% Vitamin C 105.6%

Calcium 23.7% Iron 80.4%

*Based on a 2000 Calorie diet


Combine oxtails, onions, garlic, celery, salt and water; cover, bring to boil and cook 1-1/2 hours at low boil.
Skim off any scum that rises to the surface.
Cool, chill and defat.
Reheat, add barley and cook rapidly 30 minutes, adding water if needed as the barley swells.
Add lentils and cook another 30 minutes until barley and lentils are tender but lentils still hold their shape.
Add water if the soup is too thick, reheat, adjust seasonings with salt and pepper and serve with a generous sprinkling of minced parsley.