Return to Content

Oxtail and Pepper Soup

Oxtail and Pepper Soup
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 6-8

Hits the spot on those bone-chilling days.


  • 2 pounds oxtail sections
  • 2-1/2 quarts cold water or beef stock
  • 3 tablespoons butter
  • 4 green peppers, cored and chopped
  • 3 onions, peeled and sliced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • Sour cream


Combine oxtail and water in soup kettle. Bring to a boil, reduce heat, and simmer, covered, 2 hours. Remove tail, chop meat, and discard bones. Cool stock, chill, and skim fat from top. Combine meat and stock in clean kettle and simmer 5 minutes. Melt butter in skillet and sauté green peppers, onions, and garlic until soft. Sprinkle with flour and stir until blended. Add several cups hot stock from kettle and stir until smooth. Add sautéed vegetables mixture to kettle and simmer 20 minutes. Garnish with sour cream.
Updated Wednesday, September 5th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.