How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oxtail Soup?

You need 1 ingredient. The key ingredients include: ["2 pkg. oxtail (about 10 lb.)", "1 c. raw peanuts (optional, but better with than without)", "1 large ginger root (fresh, about 3 ""fingers""), peeled and sliced", "3 bay leaves", "4 beef bouillon cubes (optional)", "2 dried chili peppers, crushed (optional)", "1/2 tsp. allspice", "1 Tbsp. Worcestershire sauce", "10 carrots", "5 potatoes", "1 bottle Scotch whiskey (mandatory!)", "salt to taste"].

Is Oxtail Soup suitable as soups & stews?

Yes, Oxtail Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Oxtail Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Soup Recipe

Name: Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["2 pkg. oxtail (about 10 lb.)", "1 c. raw peanuts (optional, but better with than without)", "1 large ginger root (fresh, about 3 ""fingers""), peeled and sliced", "3 bay leaves", "4 beef bouillon…

Oxtail Soup – a delicious recipe with oxtail, peanuts, ginger root, bay leaves, bouillon cubes, chili peppers. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

["2 pkg. oxtail (about 10 lb.)", "1 c. raw peanuts (optional, but better with than without)", "1 large ginger root (fresh, about 3 ""fingers""), peeled and sliced", "3 bay leaves", "4 beef bouillon cubes (optional)", "2 dried chili peppers, crushed (optional)", "1/2 tsp. allspice", "1 Tbsp. Worcestershire sauce", "10 carrots", "5 potatoes", "1 bottle Scotch whiskey (mandatory!)", "salt to taste"]

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Soups & Stews

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Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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