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    You are in: Home / Soul / Oxtail Soup Recipe
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    Oxtail Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Molly53's Note:

    A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Units: US | Metric


    1. 1
      Melt butter, add pieces of tail in a large stockpot.
    2. 2
      When the meat begins to brown, add onion.
    3. 3
      When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
    4. 4
      Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
    5. 5
      Remove herbs.
    6. 6
      Separate meat of the oxtail from the bones; discard bones.
    7. 7
      Reheat soup and serve with a little of the meat in each bowl.

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    Ratings & Reviews:

    • on March 20, 2011


      I loved this soup! I had never eaten oxtails before, and loved the flavor they added, and how tender the meat was. I did refrigerate overnight, so I could take the solidified fat out, and it tasted great the second day after re-heating.

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    • on December 11, 2008


      I loved oxtail soup as a child, but had never made it until I found this recipe. This is every bit as good as I remember! After browning the tails and onions, I put everything in the crockpot, and cooked on low for 8 hours. The only other changes I made were to omit the parsley (I didn't have any) and added a large clove of garlic, minced. One thing to note- since I cooked this for 8 hours, the vegetables cooked down to nearly nothing, so if you like vegetable chunks, cut them larger than the recipe calls for. This is a must-make-again soup! Thanks for posting! Edited to add, the next time I made this in the crock pot, I cooked it for 11 hours, and the meat was perfect- falling off the bone.

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    • on December 05, 2011


      This is a great recipe. I had been looking for something that was close to my mothers recipe and this is it. Great flavor! Brought back alot of memories. Thanks!

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    Read All Reviews (4)


    Nutritional Facts for Oxtail Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 87.6
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 1.5 g
    Cholesterol 5.0 mg
    Sodium 953.3 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 1.0 g
    Sugars 2.5 g
    Protein 3.3 g

    The following items or measurements are not included:


    fresh thyme

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