Ox-Tail Soup

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours; then place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.

Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender. Take them out, cool them, and clarify the broth. Strain this into a soup-pot, put with it the pieces of oxtail, some olive shaped pieces of carrot and turnip which have been boiled in a little of the broth; add to this when it has boiled half an hour a small lump of sugar and a little red pepper. This soup is excellent, and may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.