Traveling Across

Oxtail Soup

Home >> Recipes >> Soup Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 oxtail, disjoined
2 tablespoons fat
3 quarts cold water
1 tablespoon salt
1 cup chopped celery
1/2 cup chopped onion
1/2 cup diced yellow turnip
1 cup diced carrot
1 cup cut green beans
1 cup diced potato
1 cup cooked or canned tomato
1/4 teaspoon sugar
salt and pepper, to taste


Brown meat in fat in a heavy kettle over moderate heat. Add water and salt, bring to a boil, then simmer, covered, until meat is tender, about 2 1/2 hours. Remove meat from bones, return to broth with celery, carrots, onion and turnip. Continue to cook 20 minutes longer, or until vegetables are tender. Add sugar and additional slat and pepper to taste.

Make 6 large servings


Other vegetable may be substituted for those given above, if desired.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.