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Oxtail Mushroom Soup

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Ingredients
  All purpose flour 2 Tablespoon
  Oxtail 1 Medium
  Onions 2 , chopped
  Celery stalks 4 , sliced
  Green pepper 1 , finely chopped
  Carrots 3 , peeled and thinly sliced
  Mushrooms 6 Large, thinly sliced
  Ripe tomatoes 2 , chopped
  Salt 2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Water 1 1⁄2 Quart
  Beef bouillon cubes 2
  Bay leaves 2
  Dried thyme 1 Teaspoon
  Bacon fat 2 Tablespoon
Directions

Presoak a clay pot, top and bottom, in water for 15 minutes.
Flour the oxtail, brown in the bacon fat and place in the presoaked pot.
Add all the other ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature at 425 degrees.
Cook for 1 1/2 to 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Interest: 
Party

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