Return to Content

Oxtail Soup

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

Yield: Serves 4

Oxtail makes a flavorful soup meat that readily separates from the bones when tender.

Ingredients:

  • 2 quarts beef stock
  • 1 pound oxtail sections
  • 1/2 cup barley
  • 2 tablespoons butter
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 onion, peeled and chopped
  • 1 cup sliced mushrooms
  • Salt and pepper to taste
  • Chopped parsley

Instructions:

Combine stock and oxtail in soup kettle and simmer, partially covered, 2 hours. Skim occasionally during cooking. Remove from heat. Cut meat from bones and chop. Set aside meat and discard bones. Cool stock, chill, and skim fat from top. Return meat and stock to kettle. Heat to simmer. Add barley and cook 15 minutes. As barley cooks, melt butter in small skillet and sauté carrots, celery, onion, and mushrooms 5 minutes. Add to soup and season with salt and pepper. Simmer 10 minutes longer. Garnish with chopped parsley.
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.