Loaded Vegetable Ox Tail Soup
Loaded Vegetable Ox Tail Soup recipe
Yield
18 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
oxtails
cut up |
* |
| 2 | teaspoons |
salt
|
|
| 4 | medium |
onions
peeled |
|
| 2 |
parsley sprigs
|
*
|
|
| 6 |
black peppercorns
|
*
|
|
| 2 | head |
turnip
or cabbage |
*
|
| ½ | cup |
sherry
|
*
|
| 2 | tablespoons |
butter
|
|
| 3 | large |
carrots
pared |
|
| 2 | stalks |
celery
cut up |
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 |
bay leaves
|
*
|
|
| 10 ½ | ounces |
beef stock
or 2 boullion cubes in 2 cups water, prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
oxtails
cut up |
* |
| 1E+1 | ml |
salt
|
|
| 4 | medium |
onions
peeled |
|
| 2 | each |
parsley sprigs
|
*
|
| 6 | each |
black peppercorns
|
*
|
| 2 | head |
turnip
or cabbage |
*
|
| 118 | ml |
sherry
|
*
|
| 3E+1 | ml |
butter
|
|
| 3 | large |
carrots
pared |
|
| 2 | Stalks |
celery
cut up |
*
|
| 5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 303.5 | ml/g |
beef stock
or 2 boullion cubes in 2 cups water, prefer veal stock if possible |
|
Directions
In 6 quart kettle, slowly brown ox tails in butter, about ½ hour. Add 3 quarts water and bring slowly to a boil. Skim foam from surface several times.
Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf. Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat. Remove ox tails and cut meat off bones.
Next cut carrots and turnips (or cabbage) into strips 2 inches long. Cut celery in 2 inch pieces and in half lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5 more minutes. Garnish with parsley.
