Wayne Gisslen

Oxtail Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Using a heavy chef's knife, cut the oxtails into sections at the joints.
  2. Place oxtails in a bake pan and brown in a 450°F (230°C) oven. When partially browned, add the mirepoix to the pan and brown it along with the oxtails.
  3. Place the oxtails an

Per serving: Calories, 240; Protein, 24 g; Fat, 11 g (45% cal.); Cholesterol, 90 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 220 mg.