A recipe for Ox Tail Soup. Follow the simple recipe instructions for Ox Tail Soup shared by other home cooking experts.
Ingredients
3 lb. Ox tails, cut up2 Tsp. Salt
4 med. Onions, peeled
2 Parsley sprigs
6 Black peppercorns
2 White turnips or 1/2 head of cabbage
1/2 c. Sherry
2 Tbs. Butter
3 lg. Carrots, pared
2 Stalks celery, cut up
1 Tsp. Thyme leaves
1 Bay leaf
1 can (10 1/2 oz) condensed beef broth or 4 bouillon cubes in 2 c. water
Directions
In 6 quart kettle, slowly brown ox tails in butter, about 1/2 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 long. Cut celery in 2" 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.
