Oxtail Soup With Vegetables
All are vegetarian and most are vegan.
Recipe Summary Oxtail Soup With Vegetables
A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!Ingredients | Southwest Vegetable Soup3 pounds oxtails, or more as desired½ head garlic cloves, unpeeled3 stalks celery2 carrots1 medium onion6 cups water, or as needed1 (32 fluid ounce) container beef broth3 small turnips, peeled and diced1 (10 ounce) package frozen sliced okra1 (10 ounce) package frozen small niblet cornsalt and ground black pepper to taste1 dash hot sauce, or to taste (Optional)DirectionsPreheat the oven to 425 degrees F (220 degrees C).Place oxtails and garlic cloves in a large roasting pan.Roast in the preheated oven for 30 minutes.Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.After making the broth and removing the oxtails, the broth can be refrigerated overnight. This allows the fat to solidify and can be skimmed off to reduce the amount in the soup. Try different vegetables in the soup, including a can of diced tomatoes, diced potatoes, rutabagas, parsnips, lima beans or shredded cabbage. Also can be made in a slow cooker.Info | Southwest Vegetable Soupprep: 20 mins cook: 2 hrs 55 mins total: 3 hrs 15 mins Servings: 8 Yield: 8 servings
TAG : Oxtail Soup With VegetablesSoups, Stews and Chili Recipes, Soup Recipes, Beef Soup Recipes,
