Oxtail Soup

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Preparation info

  • Serves

    2

    as a Main Course
    • Difficulty

      Easy

Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 medium oxtail (1½ to 2 pounds)
  • 2 onions, chopped
  • 4 stalks celery, sliced
  • 1 green pepper, chopped fine
  • 3 carrots, peeled and sliced thin
  • 6 large mushrooms, sliced thin
  • 2 ripe tomatoes, chopped
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 1 clove garlic, crushed
  • 1½ quarts water
  • 2 beef bouillon cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons bacon fat

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Flour the oxtail, brown in the bacon fat and place in the pre soaked pot. Add all the other ingredients.

Cover the pot and place it in a cold oven.

Set the oven temperature at 425 degrees.

Cook for 1½ to 2 hours.

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