Does anyone have a tried and tested recipe for oxtail soup?

Question

In the past I have found recipes on websites - they are often to complicated or have a HUGE list of ingredients. That's why I am asking if anyone has a good recipe that they have tried?

Answer 1

Search foodnetwork.com  I believe Paula's Home Cooking has a (true southern) recipe.  The recipes at this site are all reviewed and rated by the users (registrants).  You should not be disappointed.

Answer 2

Oxtail Soup

2 Oxtails

3.4lt (6 pints) Water

2 Slices Ham

2 Carrots

2 Turnips

3 Onions

1 Leek

1 Head Celery

1 Bunch Savoury Herbs

25g (1oz) Butter

1 Bay Leaf

12 Whole Peppercorns

4 Cloves

2 tbsp Ketchup

½ glass Port Wine

1 tbsp Salt

Cut up the tails, separating them at the joints.

Wash and put in a saucepan, with the butter.

Cut the vegetables into slices and add them, with the peppercorns and herbs.

Add 285ml (½ pint) of water and stir it over a sharp heat until the juices are drawn.

Fill the saucepan with the water and when boiling, add the salt.

Skim well and simmer very gently for 4 hours or until the tails are tender.

Take them out, skim and strain the soup.

Thicken with flour and flavour with the ketchup and port wine.

Return the tails, simmer for 5 minutes and serve.

Answer 3

a good version from sri lanka-

1 pound beef oxtail

1 pound cubed beef stew meat

6 potatoes, chopped

2 onions, chopped

2 Roma (plum) tomatoes, quartered

6 stalks celery, chopped

2 carrots, chopped

1/2 medium head cabbage, chopped

2 cucumbers, sliced

4 cubes beef bouillon

ground black pepper to taste

In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.

Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

Answer 4

There are so many web sites with recipes, I'm sure if you looked, you'll find all kinds. I've never made ox tail soup, but I'm going to some day. I just find it kind of pricey for my pocketbook..

Answer 5

Oxtail Stew

2 pounds oxtails

1 tablespoon shortening

3 cups hot water

1/2 teaspoon salt

1/8 teaspoon pepper

1 large potato, cut into 1-inch pieces (about 1 cup)

1 medium turnip, cut into 1-inch pieces (about 1 cup)

2 medium carrots, cut into 1-inch pieces (about 1 cup)

1 medium green pepper, cut into 1-inch pieces (about 1/2 cup)

1 small onion, chopped

1/2 teaspoon bottled brown bouquet sauce

1 1/2 teaspoons salt

1 beef bouillon cube

1 bay leaf

Parsley Dumplings (explained below)

1/2 cup cold water

2 tablespoons flour

Cook and stir beef in shortening in 12-inch skillet or Dutch oven until beef is brown, about 15 minutes. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer until beef is almost tender, 2 to 2 1/2 hours.

Stir in potato, turnip, carrots, green pepper, celery, onion, bouquet sauce, 1 1/2 teaspoons salt, the bouillon cube and bay leaf. Cover and simmer until vegetables are tender, about 30 minutes.

Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container; stir gradually into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.

Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 5 OR 6 SERVINGS.

Parsley Dumplings

3 tablespoons shortening

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons snipped parsley

3/4 cup milk

Cut shortening into flour, baking powder, salt, and parsley until mixture resembles fine crumbs. Stir in milk.