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    You are in: Home / Recipes / Oxtail Soup Recipe
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    Oxtail Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 45 mins

    15 mins

    5 hrs 30 mins

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    Units: US | Metric


    1. 1
      In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
    2. 2
      Add water, salt and peppercorns; simmer uncovered for about 2 hours.
    3. 3
      Cover and continue to simmer for 3 additional hours.
    4. 4
      Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
    5. 5
      Strain stock and refrigerate for an hour or more.
    6. 6
      In a blender puree the edible meat and vegetables and reserve.
    7. 7
      Remove fat from top of stock and reheat.
    8. 8
      In a large, dry frypan brown flour over high heat.
    9. 9
      Cool slightly.
    10. 10
      Add the butter or margarine, blend.
    11. 11
      A little at a time, add the stock and vegetables.
    12. 12
      Correct seasoning and add madeira just before serving.

    Ratings & Reviews:

    • on August 12, 2002


      I added an extra table spoon of Lowery's Season Salt and 1/2 cream... that little extra helped balance out the soup. Also, when I blended the meat and vegies I had a strange thick floating layer on the soup... It was a bit scary. An extra 2 hours of cooking helped the soup become smooth and incorporate this layer... Next time, I think I'll blend 1/2 the vegies and retain the other 1/2 of the vegies and all the meat to make it a thick and chunky soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2002


      I followed the recipe as closely as I could and found this soup to be excellent,tasty and filling. I didn't have a Madeira wine so I added a semi-sweet rose. Uhmm it was good. Instead of tomatoes I added some canned tomato sauce. All in all it was great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2002


      I could not believe how wonderful this soup turned out. I served it to our relatives from out of state the day before Thanksgiving. We had no soup left over, even though several people requested it on Thanksgiving day. I have made it twice since then.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Oxtail Soup

    Serving Size: 1 (398 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 88.0
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 1.8 g
    Cholesterol 5.0 mg
    Sodium 438.2 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 1.2 g
    Sugars 2.0 g
    Protein 0.7 g

    The following items or measurements are not included:


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