Ox Tail Soup

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 lbs. lean beef
  • ¼ cup celery root, diced
  • 2 ox tails
  • 1 tablespoon parsley root, diced
  • 6 qts. water
  • 1 tablespoon salt
  • 2 tablespoons fat
  • 1 large onion, diced
  • 1 tablespoon flour
  • 3 carrots


Have the oxtails split and cut into small pieces and fry them lightly in the fat.

Put meat and oxtails in soup kettle, pour over the water and salt and let come slowly to a boil, then let cook slowly but steadily 4 hours or longer. Add the vegetables, boil 1 hour longer and reduce stock nearly ½. Strain, heat 1 tablespoon fat in a spider, add a tablespoon flour, brown, and gradually pour on a cup of the soup stock; stir this into the remaining stock and return the carrots cut in small dice. Serve hot with Croutons