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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    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
    26%
    Total Fat 2.5 g
    3%
    Saturated Fat 1.5 g
    7%
    Cholesterol 5.0 mg
    1%
    Sodium 953.3 mg
    39%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.5 g
    10%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    oxtails

    fresh thyme

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