Hearty Oxtail Soup
From myszreesey 15 years ago
- 180 minutes to make
- Serves 24
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Read more Was she pleased when I sent the leftovers home with her! See less
Ingredients
- 3 tablespoons butter shopping list
- 2 pounds oxtails or meaty beef shanks shopping list
- 1-1/2 cup sliced carrots shopping list
- 1 cup chopped onion shopping list
- 1 cup chopped celery shopping list
- 1 cup sliced leeks shopping list
- 1/2 green pepper, chopped shopping list
- 1 can (28 ounces) crushed tomatoes shopping list
- 4 beef bouillon cubes shopping list
- 2 teaspoons onion powder shopping list
- 1-1/2 teaspoons garlic powder shopping list
- 1 teaspoon pepper shopping list
- salt to taste shopping list
- 6 quarts water shopping list
- 1 cup medium pearl barley shopping list
- Chopped fresh parsley shopping list
How to make it
- Melt butter in a large kettle. Saute oxtails or beef shanks, carrots, onion, celery, leeks and green pepper until vegetables are bright in color. Add tomatoes, bouillon, onion and garlic powder, pepper, salt and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. Remove bones. Remove meat from bones; dice and return to soup. Garnish with parsley. Yield: 20-24 servings.
The Rating
Reviewed by 3 people-
I must admit to being a sucker for oxtail soup too....... This recipe sounds dilish!! Jim
jimrug1
in Peoria loved it
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I think ox tails are over looked way to much make great soup and stews. 5
bobbyc0117
in Canfield loved it
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