Name: Oxtail Soup
Yield: 4 servings
Ingredients: 2 oxtails abt 6 lbs; 2 tablespoons butter; 2 carrots sliced; 2 turnips sliced; 3 onions sliced; 1 leek sliced; 1 celery sliced; 1 herbs bn savory, such as; basil or rosemary tied with twine; 1 bay leaf; 12 peppercorns; 4 cloves; 2 ham chopped; 3 quarts water plus; 1/2 cup water; 1 tablespoon salt; 1/4 cup flour; 2 tablespoons ketchup; 1 cup port

Servings: 4 persons

2 oxtails abt 6 lbs
2 tablespoons butter
2 carrots sliced
2 turnips sliced
3 onions sliced
1 leek sliced
1 celery sliced
1 herbs bn savory, such as
basil or rosemary tied with twine
1 bay leaf
12 peppercorns
4 cloves
2 ham chopped
3 quarts water plus
1/2 cup water
1 tablespoon salt
1/4 cup flour
2 tablespoons ketchup
1 cup port

1
Place oxtails and butter in Dutch oven or large soup pot. Add carrots, turnips, onions, leek, celery, herbs, bay leaf, peppercorns, cloves, ham and 1 cup water. Cook over high heat, stirring occasionally, until vegetables soften, 8 to 10 minutes.
2
Add remaining water, except for 1/2 cup, and bring to boil. Add salt. Skim fat and scum. Simmer gently until oxtails are tender, 3 to 3 hours 30 minutes. Remove oxtails and set aside.
3
Skim fat and scum again. Strain soup, discarding vegetables, herbs, spices and ham, and return soup to pot. Combine flour and 1/2 cup water and add to soup to thicken. Add ketchup and Port. Return oxtails to soup and simmer 5 minutes.

No nutritional information available.

No additional tips available.

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

Oxtail Soup

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