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Oxtail Soup Recipe

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This recipe for Oxtail Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs oxtail
2 onions
4 cloves garlic
1 TBS Worcestershire sauce
Salt & pepper
1 can tomato sauce
Potatoes, peeled and chopped
Carrots, peeled and chopped
Green pepper, chopped
Green cabbage, chopped
Celery, chopped
Corn on the cobs cut into fourths
Hot corn tortillas
Sliced onions, mustard and dill pickles

Directions:
Directions:
Brown the oxtail in a large stew pot.This is an important step, browning well brings out all the flavor. Add 1chopped onion and the garlic; brown well also. Pour in water to cover; add salt & pepper and Worcestershire sauce. Cover and cook about 4 to 5 hours. Remove oxtail and place on a serving platter. Cover with foil and keep warm in oven. Add vegetables to soup and cook another 30 minutes. Serve soup with vegetables in bowls with the meat on the side. Put meat in a hot tortilla with mustard, sliced onions and pickles. Delicious!!!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
This soup is a favorite to this day. It brings back many, many happy memories. We would even eat this soup in the summer time in Grandma Friedmann's kitchen with no air conditioning; sweating up a storm. She would always finish lunch off with rice pudding or floating island to cool us off. Then later in the afternoon we would coax her to make flour tortillas.

 

 

 

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