Oxtail Soup

Name: Oxtail Soup
Yield: Makes 6 to 8 servings
Ingredients: ½ c. chopped onion; ½ c. diced turnips; 1 bay leaf; 2 sprigs parsley; 1 tsp. Worcestershire sauce; ½ c. chopped celery; ½ c. diced carrots; Flour; Fat or salad oil; 1 large oxtail (about 2½ lbs.); 1 tblsp. salt; ⅛ tsp. pepper; 3 qts. cold water

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Vegetables thicken and season this hearty country-style beef soup

Ingredients

1 large oxtail (about 2½ lbs.)
Flour
Fat or salad oil

Soup

Method

Have oxtail cut between joints. Singe to remove hairs; wash and dry. Dredge with flour and brown on all sides in hot fat in soup kettle. Add water, salt, pepper, bay leaf and parsley. Bring to boil and boil 10 minutes. Skim fat from broth; cover and simmer 2 or 3 hours, or until meat is tender. Remove meat from bones and add meat to broth (or serve joints in soup if time i