Description
This hearty ox-tail soup features tender, slow-cooked meat and vegetables, perfect for warming up on a cold day.
Ingredients
Units
Scale
- 4 cups (960 ml) of water
- 2 tsp of beef stock granules (or 2 cubes of bouillon)
- 2 lb (900 g) of ox-tail (approximately 8 pieces)
- Oil for browning meat
- 4 small potatoes, peeled and quartered
- 3 carrots, peeled and cut into chunks
Instructions
- In a frying pan, heat a small amount of oil over medium-high heat. Brown each ox-tail piece on both sides until a deep golden brown, about 3-4 minutes per side.
- Transfer the browned ox-tail pieces to the bottom of a slow cooker.
- Add 4 cups of water, 2 tsp of beef stock granules (or 2 cubes of bouillon), the quartered potatoes, and the chopped carrots to the slow cooker.
- Set the slow cooker to low and cook for 8-10 hours. The meat should be tender and easily pull away from the bone, and the vegetables should be soft.
- Taste and adjust seasoning if necessary before serving.
Notes
- For best results, ensure the ox-tail is browned well to enhance the flavor of the broth.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with crusty bread for a complete meal.
- If you prefer a thicker broth, you can mash some of the potatoes into the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 70 mg