Oxtail Soup With Vegetables Recipe

Name: Oxtail Soup With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds oxtails, or more as desired; 1/2 head garlic cloves, unpeeled; 3 stalks celery; 2 carrots; 1 medium onion; 6 cups water, or as needed; 1 (32 fluid ounce) container beef broth; 3 small turnips, peeled and diced; 1 (10 ounce) package frozen sliced okra; 1 (10 ounce) package frozen small niblet corn; salt and ground black pepper to taste; 1 dash hot sauce, or to taste (optional)

Servings: persons

3 pounds oxtails, or more as desired
1/2 head garlic cloves, unpeeled
3 stalks celery
2 carrots
1 medium onion
6 cups water, or as needed
1 (32 fluid ounce) container beef broth
3 small turnips, peeled and diced
1 (10 ounce) package frozen sliced okra
1 (10 ounce) package frozen small niblet corn
salt and ground black pepper to taste
1 dash hot sauce, or to taste (optional)

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Place oxtails and garlic cloves in a large roasting pan.
3
Roast in the preheated oven for 30 minutes.
4
Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
5
Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
6
Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.

213

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: 3 pounds oxtails, or more as desired, 1/2 head garlic cloves, unpeeled, 3 stalks celery, 2 carrots, and more.

Yes, Oxtail Soup With Vegetables 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 With Vegetables

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