adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Oxtail Soup with Vegetables
0 Likes
Prep Time:
20 minutes
Cook Time:
175 minutes
Total Time:
195 minutes
Slow-simmered oxtail soup with tender meat, okra, corn, and roasted garlic in a rich, flavorful broth.
Ingredients:
  • 3 pounds oxtails, or more as desired
  • 0.5 head garlic cloves, unpeeled
  • 3 stalks celery
  • 2 carrots
  • 1 medium onion
  • 6 cups water, or as needed
  • 1 (32 fluid ounce) container beef broth
  • 3 small turnips, peeled and diced
  • 1 (10 ounce) package frozen sliced okra
  • 1 (10 ounce) package frozen small niblet corn
  • salt and ground black pepper to taste
  • 1 dash hot sauce, or to taste
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Place the oxtails and garlic cloves in a large, inviting roasting pan.
  • Allow the dish to bake in the oven, which has been preheated, for 30 minutes.
  • Place the oxtails in a large soup pot. Peel the roasted garlic and blend it in a food processor with celery, carrots, and onion until finely chopped. Add this mixture to the pot with the oxtails. Pour water to cover the bones. Bring to a boil, then simmer on low heat for 2 hours.
  • Remove the oxtails and allow them to cool. Pour the broth into the pot and stir in the turnips. Simmer until the turnips are just tender, approximately 10 minutes. Then, add the okra and corn, and continue to simmer for an additional 10 minutes until cooked through.
  • Separate the meat from the oxtail bones, chop it, and then add it to the soup. Season with salt and pepper, and add hot sauce to taste, if desired.

Similar Recipes