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Thick Oxtail Soup

Meal.Mates's picture
Thick Oxtail Soup is prepared out of beef tail and is a specialty for winter lunch. Heaped barley, lentils, chopped celery ribs with pinch of black pepper brings back the lost warmth on a cold afternoon. Recently I have tried the recipe of Thick Oxtail Soup and I would recommend you guys to prepare your batch.
  Oxtails 2 1⁄2 Pound, cut up
  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Celery ribs 2 , chopped
  Salt 1 Teaspoon
  Water 7 Cup (112 tbs)
  Hulled barley 1⁄2 Cup (8 tbs)
  Dried lentils 1⁄2 Cup (8 tbs)
  Black pepper To Taste
  Salt To Taste
  Minced parsley 2 Tablespoon

Combine oxtails, onions, garlic, celery, salt and water; cover, bring to boil and cook 1-1/2 hours at low boil.
Skim off any scum that rises to the surface.
Cool, chill and defat.
Reheat, add barley and cook rapidly 30 minutes, adding water if needed as the barley swells.
Add lentils and cook another 30 minutes until barley and lentils are tender but lentils still hold their shape.
Add water if the soup is too thick, reheat, adjust seasonings with salt and pepper and serve with a generous sprinkling of minced parsley.

Recipe Summary

South American

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2556 Calories from Fat 862

% Daily Value*

Total Fat 96 g147.7%

Saturated Fat 36.5 g182.5%

Trans Fat 0 g

Cholesterol 680 mg226.7%

Sodium 3915.9 mg163.2%

Total Carbohydrates 171 g57%

Dietary Fiber 55.6 g222.4%

Sugars 11.6 g

Protein 242 g484%

Vitamin A 59.2% Vitamin C 105.6%

Calcium 23.7% Iron 80.4%

*Based on a 2000 Calorie diet


Thick Oxtail Soup Recipe