Aunt Rose Mc Call's Ox Tail Soup
Yield
servingsPrep
5 minCook
4 hrsReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
oxtails
cut |
* |
| 1 ½ | quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| ½ | cup |
onions
diced |
|
| 1 | cup |
carrots
diced |
|
| ½ | cup |
celery
diced |
|
| 2 | tablespoons |
rice
|
|
| 1 | cup |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
oxtails
cut |
* |
| 1.5 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 118 | ml |
onions
diced |
|
| 237 | ml |
carrots
diced |
|
| 118 | ml |
celery
diced |
|
| 3E+1 | ml |
rice
|
|
| 237 | ml |
tomatoes
|
|
Directions
Brown ox tails well in hot fat.
Add water and simmer at least 3¼ hours.
When meat is tender, remove from bone. Return meat to pot.
Cover and simmer 30 minutes.
Skim off as much fat as you can. This soup may be made the day before eating - then the fat is easily removed once it has cooled.
Heat through before serving.
