Oxtail Soup

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 lbs.)
  • Flour
  • Fat or salad oil

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