Oxtail Soup – a delicious recipe with Beef Broth, Onion, Celery, Carrot, Grain White Rice, Tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. In a large saucepan, combine beef oxtails and beef broth. Bring to boiling.
2
Reduce heat and simmer, covered, 2 to 3 hours or until very tender.
3
Remove bones from broth and set aside until cool enough to handle. Remove meat from bones and coarsely chop. Discard bones.
4
Cover broth and meat separately and chill overnight.
5
2. Lift fat from broth. Add enough water to broth to measure 5 cups.
6
In a large saucepan bring broth mixture to boiling. Stir in onion, celery, carrot, and rice.
7
Return to boiling. Reduce heat and simmer, covered, 20 minutes or until vegetables and rice are tender. (*if using brown rice, add approx. 20-25 minutes to simmer time)
8
Stir in undrained tomatoes and meat. Heat through. Season to taste with salt and pepper.
719
kcal
Calories
39
g
Fat
33
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds Beef Oxtails Or Beef Short Ribs, 2 cans (14 Oz. Size) Beef Broth, 2/3 cups Chopped Onion, 2/3 cups Chopped Celery, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
