Oxtail Soup

1. 1

   Cut the oxtails in small pieces (about 1 inch long).

2. 2

   Wash, drain and sprinkle with salt and pepper.

3. 3

   Dredge with flour and brown in fat or bacon drippings in a pan on top of stove.

4. 4

   Add to the stock carrots and onions and simmer until the meat is tender. If desired, the soup may be thickened with flour batter.

5. 5

   Just before serving, add sufficient stock to make 5 gallons of soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.