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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oxtail Soup Recipe

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This recipe for Oxtail Soup is from The APSO Southern Division Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg oxtails (2-3 pounds)
4 beef bullion cubes
chicken broth (1 box or 3 cans)
1 large onion (chopped)
1 small bell pepper
2 cloves garlic
Old BayŠ Seasoning
Salt & Pepper to taste
4 cups potatoes (cubed)
1 pkg frozen sweet peas
1 pkg frozen carrots
1 pkg frozen pearl onions
Directions:
Directions:
In a large stock pot, add oxtails sprinkled with salt, pepper and Old Bay Seasoning, beef bouillon and chicken broth and 1 large chopped onion. Add enough water to cover oxtails (about 1/4" over meat). Cook on low heat until tender (about 45 minutes). Add to tender meat, all remaining ingredients and cook another 20 minutes or until vegetables are steaming hot. For a thinner soup, add more chicken stock.

 

 

 

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