Oxtail Soup

Potage de Queue de Boeuf

Preparation info

  • Makes

    10

    first-course servings
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

    For the Soup

  • 7 pounds [3.1 kg] oxtail, whole or cut into rounds about [4

Method

To Make the soup

If you’ve bought whole oxtails, trim off any thick chunks of fat and divide the tails into 1½-to-2-inch [4- to 5-cm] rounds by cutting through each vertebra with a chef’s knife.