Oxtail Soup I Recipe - Allrecipes.com
Oxtail Soup I Recipe
  • READY IN 3+ hrs

Oxtail Soup I

Recipe by  

"A hearty, full-bodied soup - somewhat different than most oxtail soups."

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
  2. Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
  3. Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
  4. In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
  5. Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
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Reviews More Reviews

Sep 21, 2003

Robust flavor and it got better as a left over reheated. A very satisfying "comfort food" on dreary winter days.

 
Feb 02, 2007

Very disappointing. You can't roast meat at 450 deg F without filling the house with smoke. The resultant soup had an unusual, less than inviting taste.

 

6 Ratings

Jan 14, 2012

I love OxTail Soup, this is easy and very very good.

 
Nov 02, 2013

Very good we liked this a lot. Even better the second day.

 

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Nutrition

  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 63.3 g
  • 127%
  • Sodium
  • 1409 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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