Ox-Tail Soup

Soupe de Queue de Boeuf

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ox Tail
  • A Couple of Sprigs Each of Parsley, Thyme, Bay Leaves and Celery Leaves
  • 5 Quarts of Consomme, or Boiling Water
  • 3 Tablespoonfuls of Barley
  • A Large Onion
  • A Tablespoonful of Lard
  • 2 Carrots
  • 3 Cloves
  • A Small Slice of Lean Ham or Beef
  • Salt and Pepper


Cut the tail in pieces from the joint, and then cut again to the size of a peanut, or one inch and a half in length. Chop the onion very fine. Put the onion and a tablespoonful of lard into a frying pan and add the Ox Tail. Cook slowly till it begins to brown, then add the carrots, cut in pieces about the size of a green pea, and about a square inch of ham, chopped very fine. Let this brown, and when it begins to brown nicely, add the soup herbs, three cloves and one clove of garlic, all chopped very fine. Let this continue to brown, being careful not to burn, and then add one tablespoonful of flour, dredged in lightly and stirred, and when all is nicely browned, add about five quarts of Consomme, if you have it; if not, five quarts of boiling water and three tablespoonfuls of barley. Let it cook together about four hours, simmering gently, seasoning with salt, pepper and Cayenne to taste, and when ready to serve, add two tablespoonfuls of Sherry Wine. Serve one joint to each person. Wine may be omitted.