Oxtail Soup Recipe

Name: Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs oxtails, disjointed or 2 veal tails; 2 tablespoons vegetable oil; 1 medium onion, sliced; 1 teaspoon salt; 8 cups water; 1/4 cup parsley, chopped; 4 peppercorns; 1 cup celery, diced; 1/2 cup carrot, diced; 1/2 cup tomatoes, drained; 1 bay leaf; 1 tablespoon unbleached flour; 1 teaspoon thyme, dried, crushed; 1/4 cup madeira wine; 1 tablespoon butter or 1 tablespoon margarine

Servings: persons

2 lbs oxtails, disjointed or 2 veal tails
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon salt
8 cups water
1/4 cup parsley, chopped
4 peppercorns
1 cup celery, diced
1/2 cup carrot, diced
1/2 cup tomatoes, drained
1 bay leaf
1 tablespoon unbleached flour
1 teaspoon thyme, dried, crushed
1/4 cup madeira wine
1 tablespoon butter or 1 tablespoon margarine

1
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
2
Add water, salt and peppercorns; simmer uncovered for about 2 hours.
3
Cover and continue to simmer for 3 additional hours.
4
Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
5
Strain stock and refrigerate for an hour or more.
6
In a blender puree the edible meat and vegetables and reserve.
7
Remove fat from top of stock and reheat.
8
In a large, dry frypan brown flour over high heat.
9
Cool slightly.
10
Add the butter or margarine, blend.
11
A little at a time, add the stock and vegetables.
12
Correct seasoning and add madeira just before serving.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 15 ingredients. The key ingredients include: 2 lbs oxtails, disjointed or 2 veal tails, 2 tablespoons vegetable oil, 1 medium onion, sliced, 1 teaspoon salt, and more.

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

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

Oxtail Soup

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