How to Prepare Delicious Ox Tail Soup

Ox Tail Soup. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Remove the oxtail from the soup and separate the meat from the bones; cut the meat into bite-size pieces and return to pot along with carrots and celery. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender.

This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. If using a cast iron , only use about a Tablespoon of oil. I have been making oxtail soup for years my grandmother's recipe. You can cook Ox Tail Soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ox Tail Soup

1. You need 6-8 lb of ox tails.
2. Prepare 2 of onions, whole.
3. It's 2 of onions, chopped.
4. It's 10 cloves of garlic.
5. It's 3 of bay leaves.
6. You need 3 cans of tomato soup.
7. It's 1 cup of barley (not "instant" barley").
8. It's 2 lb of carrots, peeled and sliced.
9. You need 10 stalks of celery, sliced.
10. You need 2 of large onions, diced.
11. It's 5 cups of cooked spaetzle (see spaetzle recipe).

I can't imagine boiling the tails with the veggies! I always brown my tails and meat add onion and celery bay leaves a can of tomatoes and water. The meat is rich enough you don't need the salty artificial flavor of beef bouillon cubes. Instead of potatoes I add barley.

Ox Tail Soup step by step

1. In a large stock pot, add ox tails, then add water to cover the oxtails by an inch. Add whole onions, cloves of the garlic, and bay leaves. Bring to boil, cover and let simmer for 3 hours..
2. Take out ox tails and refrigerate overnight. Discard whole onion and cloves of garlic from the broth. Refrigerate the broth and bay leaves separately from the ox tails overnight..
3. Skim and remove the layer of fat from the broth. Trim fat from ox tails..
4. In a large stock pot, add back in broth and ox tails. Add in tomato soup, bring to boil. Add barley. Cover and simmer for an hour..
5. Add in carrots, celery, and onion. Let simmer for 15 minutes..
6. Add in spaetzle. Remove bay leaves..
7. Enjoy!!!.

Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight. Remove and discard any fat that has solidified on top of the soup. Oxtail soup is served all over Hawaii.