Oxtail Soup
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Prep Time:
Cooking Time: Servings: 4 |
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Oxtail Soup Recipe. This is a meal in itself. Warm up some good bread and have this hearty dish.
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Be The First To Review This RecipeIngredients
| oxtail | 1 1/2 lbs | cut into 1 inch pieces |
| turnip | 1 | peeled and diced |
| parsnip | 1 | peeled and diced |
| carrot | 2 | peeled and diced |
| celery stalk | 2 | diced |
| onion | 1 | peeled and diced |
| barley | 2 Tbsps | |
| garlic clove | 4 | peeled and diced |
| parsley | 1/4 cup | diced |
| chicken broth | 8 cups | |
| salt | 1/4 tsp | to taste |
| pepper | 1/4 tsp | to taste |
| butter | 2 Tbsps |
Directions
- In a stock pot over medium heat melt the butter.
- Add the oxtail and brown on all sides. Remove the oxtail.
- Add the turnip, parsnip, carrot, celery, and onion to the pot. Stir and cook until the onions are translucent.
- Add the barley, garlic, Italian parsley, chicken stock, and browned oxtails. Cover.
- Bring to a boil and lower the heat to a simmer. Cook for 2 1/2 hours.
- As the soup cooks foam will form at the top. Skim the foam periodically.
