Ox-tail Soup

Ox-tail Soup Ox-tail Soup

Sherron Watson with family enjoyed this simple ox-tail soup recipe that warmed their hearts and bodies during this cold time of year.
By Sherron Watson

Ox-tail Soup

The meat is tender, but needs to be cooked a long time. If you don’t do this it will come out stringy. The bones make a wonderful beef broth for the soup. I would plan on 2-3 ox tail bones per bowl.

Visit the Honest Cooking Cookbook Shop
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ox-tail Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sherron Watson
  • Total Time: 9 hours 10 minutes
  • Yield: 4 1x

Description

My family enjoyed this simple ox-tail soup recipe that warmed their hearts and bodies during this cold time of year.


Ingredients

Scale
  • 4 cups of water
  • 2 teaspoons of beef stock granules (2 cubes of bouillon)
  • 2 pounds of Ox-tail (estimate-8 pieces)
  • oil to brown meat
  • 4 small potatoes, peeled and quartered
  • 3 carrots, peeled and cut into 1 inch pieces
  • 1 large red onion, diced into big pieces
  • 2 teaspoons minced garlic
  • salt and pepper to taste

Instructions

  1. In a frying pan heat oil.
  2. Brown each ox-tail on both sides and place into bottom of slow cooker.
  3. Add remaining ingredients.
  4. Cook on low for 8-10 hours. Meat should be tender and vegetables soft. Taste to season.
  5. I served this with cornbread.
  • Prep Time: 10 mins
  • Cook Time: 9 hours
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF HONEST COOKING



Previous Post
Chinese Spinach Soup

Chinese Spinach Soup

Next Post
Indian Shrimp Pulao

Indian Shrimp Pulao