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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kris's Oxtail Soup Recipe

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This recipe for Kris's Oxtail Soup is from The Allen Family 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:  
3 T. Butter
3 pounds oxtail
Flour
Salt, pepper
2 onions (diced)
1 1/2 cup cut up carrots
3 celery ribs (diced)
2 cups cut up potatoes
Can of diced tomatoes
Cup of frozen corn
Green beans
Cabbage
Peas (I like the frozen peas with pearl onions)
1 T. Crushed rosemary
1 T. of dry mustard powder
2 finely diced garlic cloves (I buy the already prepared)
2 T. Salt
1 tsp. pepper
6 cans of chicken broth
2 quarts water
Directions:
Directions:
Heat large pot over medium heat, add butter and melt. Trim oxtail of any gristle. Dredge oxtail in flour, season with salt and pepper. Brown oxtail in butter. Remove oxtail to plate.
Add onions to pot and caramelize over low heat. Do not let onions burn
When onions are brown add carrots, celery, garlic to onions and stir.
Return oxtail to pot and sprinkle rosemary, mustard, salt and pepper over the oxtails
Add broth and water. Bring to boil, reduce to simmer, remove foam from top.
Cover and simmer 2 hours. Add potatoes, diced tomatoes, and any other vegetables you choose. (The more kind of vegetables the better). Bring to a simmer again
Cook at least 30 more minutes

Before serving remove meat from bones. Add meat back to soup.
Personal Notes:
Personal Notes:
This is the best soup ever!!!
However, Kris Hood makes it the best. I have never been able to duplicate hers.

 

 

 

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