Oxtail Soup

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Vegetables thicken and season this hearty country-style beef soup


  • 1 large oxtail (about lbs.)
  • Flour
  • Fat or salad oil
  • 3 qts. cold water
  • 1 tblsp. salt
  • tsp. pepper
  • 1 bay leaf
  • 2 sprigs parsley
  • ½ c. chopped onion
  • ½ c. diced turnips
  • ½ c. chopped celery
  • ½ c. diced carrots
  • 1 tsp. Worcestershire sauce


  • 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 is short.
  • Add vegetables and simmer until they are tender. Stir in Worcestershire sauce. Serve very hot.