Oxtail Soup--Vegetable Beef Soup by another name!
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 210 min | Yield: 32 cups |
Oxtail soup is not complicated. This soup recipe is great for a rainy day in January - or any month for that matter. To see pictures of this delicious soup and how I made it, visit my article Oxtail Soup at http://www.squidoo.com/oxtail-soup. This recipe makes a lot. We usually half the recipe; that is what you see in the photo.
Ingredients
- 4 lb Oxtail
- 3/4 cup Plain Flour
- 3 tbsp Oil, Vegetable (Salad)
- 10 cups Water
- 4 tsp Salt
- 3/4 tsp Ground Black Pepper
- 2 tbsp Parsley, Dried
- 3 tbsp Bay Leaf
- 1 cup Onion, raw, sliced
- 4 cups Whole Tomatoes Canned
- 3 tbsp Worcestershire Sauce
- 4 tsp Sugar, Granulated
- 1 tbsp Spices, Celery Salt
- 1/4 tsp Cloves, Ground
- 1 lb Carrots, Sliced
- 4 cups Canned Green Beans
- 6 medium White Potatoes
- 1 cup Sliced White Mushrooms
- 1 cup Celery (raw)
Directions
1. Dredge pieces of oxtail in flour and brown them in heated oil in 2 3/4 quart soup pot (or a "dutch oven" pot).
2. Add water, salt, pepper, parsley and bay leaves.
Cover and simmer for 2 hours.
3. Add remaining ingredients and simmer 1 to 1 1/2 hours longer. Taste and correct seasonings.