Name: Oxtail Soup with Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Oxtails, or more as desired - 3 pounds; Garlic cloves, unpeeled - ½ head; Celery - 3 stalks; Carrots - 2; Onion - 1 medium; Water, or as needed - 6 cups; Beef broth - 1 (32 fluid ounce) container; Turnips, peeled and diced - 3 small; Frozen sliced okra - 1 (10 ounce) package; Frozen small niblet corn - 1 (10 ounce) package; Salt and ground black pepper to taste - 1 (10 ounce) package; Hot sauce, or to taste (Optional) - 1 dash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Oxtail Soup with Vegetables

1. Oxtails, or more as desired - 3 pounds

2. Garlic cloves, unpeeled - ½ head

3. Celery - 3 stalks

4. Carrots - 2

5. Onion - 1 medium

6. Water, or as needed - 6 cups

7. Beef broth - 1 (32 fluid ounce) container

8. Turnips, peeled and diced - 3 small

9. Frozen sliced okra - 1 (10 ounce) package

10. Frozen small niblet corn - 1 (10 ounce) package

11. Salt and ground black pepper to taste - 1 (10 ounce) package

12. Hot sauce, or to taste (Optional) - 1 dash

How to cook deliciously - Oxtail Soup with Vegetables

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Place oxtails and garlic cloves in a large roasting pan.

3. Stage

Roast in the preheated oven for 30 minutes.

4. Stage

Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.

5. Stage

Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.

6. Stage

Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.