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Oxtail Soup

Meat.Bible's picture
The Oxtail Soup is an irresistible appetizer! The seasoning is too good! Try this oxtail soup right away and let me know what you feel about it!
  Oxtail slices 3 Pound
  Fat 2 Tablespoon
  Onions 2
  Carrots 2
  Sliced celery 1 Cup (16 tbs)
  Water 3 Pint
  Bay leaf 1
  Parsley stalks 4
  Dried thyme/A sprig of fresh thyme 1⁄2 Teaspoon
  Dried marjoram/A sprig of fresh marjoram 1⁄2 Teaspoon
  Bacon rinds/A sprig of fresh marjoram 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Ground black pepper 1
  Cornflour 2 Teaspoon
  Lemon juice To Taste

Wash and blanch oxtail, drain and dry with paper towels.
Melt fat in large saucepan and brown oxtail on all sides.
Lift out and drain.
Add vegetables to pan and fry until lightly browned.
Add water, herbs, bacon rinds, seasoning and browned oxtails.
Bring to a slow boil, skimming if necessary, reduce heat, cover and simmer for 3 hours or until meat is tender.
Lift out meat and bacon rinds.
Skim fat from soup.
Remove meat from pieces of oxtail and shred.
Return shredded meat to soup.
Thicken soup with cornflour blended to a smooth paste with a little cold water if desired.
Taste soup and adjust seasoning, stir in lemon juice to taste and serve.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.2%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 140.4 mg46.8%

Sodium 977 mg40.7%

Total Carbohydrates 9 g3%

Dietary Fiber 2.1 g8.3%

Sugars 3.3 g

Protein 41 g81.3%

Vitamin A 72.3% Vitamin C 11.4%

Calcium 4.4% Iron 6.6%

*Based on a 2000 Calorie diet

Oxtail Soup Recipe