Oxtail Soup(Monastery Style) Recipe

Name: Oxtail Soup(Monastery Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. oxtails; 1 Tbsp. salt; 1/2 tsp. black pepper; 1 1/2 c. browned flour; bay leaf; 4 cloves; 2 c. canned tomatoes; 1 (6 oz.) can tomato paste; 2 Tbsp. butter; 2 1/2 qt. water; 1 c. carrots; 1 c. celery; 1 c. onions; 6 eggs, hard-boiled; 2 c. red wine (dry); 2 beef bouillon cubes; 1 1/2 lemons

Servings: persons

4 lb. oxtails
1 Tbsp. salt
1/2 tsp. black pepper
1 1/2 c. browned flour
bay leaf
4 cloves
2 c. canned tomatoes
1 (6 oz.) can tomato paste
2 Tbsp. butter
2 1/2 qt. water
1 c. carrots
1 c. celery
1 c. onions
6 eggs, hard-boiled
2 c. red wine (dry)
2 beef bouillon cubes
1 1/2 lemons

1
Brown oxtails in butter.
2
Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon.
3
Combine carrots, celery and onions. Blend together when finely diced.
4
Add to soup together with tomatoes and tomato paste.
5
Cook about 20 minutes.
6
Do not boil. Brown flour and slowly stir into soup.
7
Stir constantly.
8
Cut lemons into small pieces.
9
Do not peel.
10
Add diced eggs, lemons and wine to soup.
11
Let set for 10 minutes and serve.

1924

kcal

Calories

165

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 17 ingredients. The key ingredients include: 4 lb. oxtails, 1 Tbsp. salt, 1/2 tsp. black pepper, 1 1/2 c. browned flour, and more.

Yes, Oxtail Soup(Monastery Style) 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(Monastery Style)

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