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.

Ox-tail Soup
 
Prep Time
Cook Time
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My family enjoyed this simple ox-tail soup recipe that warmed their hearts and bodies during this cold time of year.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 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.
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