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My Family's Beef Oxtail Soup Recipe
Yummy Oxtail Soup
A Recipe for Oxtail Soup with vegetables:
Oxtail soup is not complicated--nor does it require real oxtails. This soup recipe is great for a rainy day in January - or any month for that matter.
Do not be "put off" by not knowing what an "oxtail" is -- I will tell you, just be patient and keep scrolling down.
Good soup comes to those who wait. Really.
FYI: This soup recipe takes about 4 1/2 hours from start to finish.
I have also included the nutritional facts for this recipe in this article!
(the photo of the oxtail soup was taken by me)
Soup with oxtails, mushrooms and other vegetables.
A Family Tradition:
This original recipe for this soup came from my mother-in-law. My husband remembers that she used to go to the butcher and special order the oxtails. The oxtails that you see in the grocery store today are literally the tail of a cow and taper in size. His mom used to only get the larger pieces and a "joint" would go in each serving bowl.
If you do not want to use oxtails, make sure that you use a cut of meat that has a bone to put in the soup as it is cooking. The marrow in the bone adds an unbeatable flavor and thickness to the soup.
Do not miss the pictures I took of the process for making this wonderful soup.
It takes time to make Oxtail Soup:
Prep Time: approx. 30 minutes
Total Time: 4 1/2 hours
Serves: 4 (approximately 2 cups in a serving)
Ingredients for the Oxtail Soup:
- 2 lbs. oxtails (or other beef cut like short ribs)
- 1/2 cup flour
- 1 - 2 Tablespoons vegetable or canola oil
- 5 cups of water
- 2 teaspoons of salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon dried parsley flakes
- 2 bay leaves
- 1 medium onion
- 1 quart (4 cups) tomatoes (canned or frozen)
- 1 1/2 Tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 2 teaspoons celery salt
- 1/8 teaspoon powdered cloves
- 1/2 pound carrots
- 1 1/2 cup frozen green beans (you can use more--or you can used canned)
- 2 medium red potatoes
- 2 or 3 large mushrooms (optional)
- 1 cup sliced celery (optional)
- Dredge pieces of oxtail (or other meat) in flour and brown them in heated oil in 6-Quart Soup Pot or a Dutch Oven .
- Add water, salt, pepper, parsley and bay leaves.
- Cover and simmer for 2 hours.
- Thinly slice the carrots. Cube the red potatoes. I like to leave the skin on them. Thinly slice the mushrooms and celery if you want to add these optional ingredients to the soup.
- Add remaining ingredients and simmer 1 to 1 1/2 hours longer. Taste and correct seasonings.
- Remove bay leaves before serving.
- 286 calories (approximately) per serving.
See How to Make Oxtail Soup: - A gallery of comfort food images--all photos are mine.Click thumbnail to view full-size
Fiestaware on EBay: - Oxtail Soup is Delicious in Fiesta Bowls.
FYI: I used a Fiestaware plate and bowl for the pictures above. I have since purchased the large 18 oz. mugs for serving soup and chili. Love them. The soup/cereal bowls, however, are perfect for seeing the oxtails in your soup.
I just love Fiesta dishes and collect many colors. I also use Fiestaware to teach my grand-kids the names of colors!
These dishes are not easily chipped like so many other "pottery" dishes on the market.
What is the "oxtail" in Oxtail Soup? Nutrition Facts
It is sometimes spelled ox tail or ox-tail.
Oxtail is the culinary name for the beef tail. A beef tail is a bony, gelatinous meat that is usually slow-cooked, stewed, or braised. (The key word here is "gelatinous"--the gell gives flavor and texture to the soup).
An "ox" is an adult castrated bull.
Versions of oxtail soup are popular traditional dishes in the American South, China, and Indonesia.
Nutrition Facts for Beef Oxtails:
Serving Size: 2 oz
Amount per Serving
* Calories 140 Calories from Fat 63
% Daily Value *
* Total Fat 7g 11%
* Saturated Fat 0g 0%
* Monounsaturated Fat 0g
* Polyunsaturated Fat 0g
* Trans Fat 0g
* Cholesterol 0mg 0%
* Sodium 0mg 0%
* Potassium 0mg 0%
* Total Carbohydrate 0g 0%
* Dietary Fiber 0g 0%
* Sugars 0g
* Protein 18.5g 37%
Est. Percent of Calories from:
Fat 45.0% Carbs 0.0%
Nutritional Facts for Oxtail Soup:
Approximately 286 calories per 1.871 cup
Nutrition Facts Oxtail Soup
*Serving Size: 1.871 cups (748.4 g)
(nutrition facts for the oxtails is not included in this analysis--add the calorie count for the serving size of oxtails from the information above.)
Amount Per Serving:
*Calories from Fat 53
% Daily Value*
*Total Fat 5.9g 9%
*Saturated Fat 0.8g 4%
*Trans Fat 0.0g
*Cholesterol 0mg 0%
*Sodium 1321mg 55%
*Total Carbohydrates 54.2g 18%
*Dietary Fiber 10.0g 40%
Vitamin A 213% * Vitamin C 104%
Calcium 9% * Iron 14%
* Based on a 2000 calorie diet
Read more:Calorie Count.
Soup Pots and Dutch Ovens on Amazon:
The pot I used is a 5 1/2 quart sized pot made by Revere. I call it a "Dutch Oven". This brand is no longer in existence but there are some similar to it available.
Oxtail Soup by http://www.squidoo.com/oxtail-soup is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License.
The de-boned oxtail image is from flickr user fotoosvanrobin.
My husband is always looking for good oxtails at the grocery store to make soup. I want him to try this soup recipe with short ribs, but he is stubborn and will not even think about making oxtail soup with any meat other than the tails! I point out that other cuts are cheaper, but he will not budge.
If you try this wonderful homemade soup, please let me know how it turned out. I hope you will try this recipe with oxtails and short ribs. Thanks for visiting!