Oxtail Soup with Vegetables

Name: Oxtail Soup with Vegetables
Prep time: 20 min
Cook time: 175 min
Total time: 195 min
Ingredients: 3 pounds oxtails, or more as desired; 0.5 head garlic cloves, unpeeled; 3 stalks celery; 2 carrots; 1 medium onion; 6 cups water, or as needed; 1 (32 fluid ounce) container beef broth; 3 small turnips, peeled and diced; 1 (10 ounce) package frozen sliced okra; 1 (10 ounce) package frozen small niblet corn; salt and ground black pepper to taste; 1 dash hot sauce, or to taste

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A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!

Recipe by ShelbyLyn

Published on March 10, 2020

2

Prep Time:

20 mins

Cook Time:

2 hrs 55 mins

Total Time:

3 hrs 15 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 pounds oxtails, or more as desired
½ head garlic cloves, unpeeled
3 stalks celery
2 carrots
1 medium onion
6 cups water, or as needed
1 (32 fluid ounce) container beef broth
3 small turnips, peeled and diced
1 (10 ounce) package frozen sliced okra
1 (10 ounce) package frozen small niblet corn
salt and ground black pepper to taste
1 dash hot sauce, or to taste (Optional)

Directions

Preheat 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.

Cook's Note:

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.

Nutrition Facts (per serving)

274	Calories
12g	Fat
14g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 274
% Daily Value *
Total Fat 12g	16%
Saturated Fat 5g	25%
Cholesterol 94mg	31%
Sodium 602mg	26%
Total Carbohydrate 14g	5%
Dietary Fiber 2g	9%
Total Sugars 4g
Protein 29g
Vitamin C 11mg	56%
Calcium 57mg	4%
Iron 4mg	21%
Potassium 464mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.