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

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Recipe Summary

prep:
20 mins
cook:
2 hrs 55 mins
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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

274 calories; protein 29.2g; carbohydrates 13.8g; fat 12.1g; cholesterol 93.6mg; sodium 601.5mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/08/2018
This is a super fun recipe! I added diced red potatoes and rutabega! So very yummy on a rainy fall day. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2018
This is a super fun recipe! I added diced red potatoes and rutabega! So very yummy on a rainy fall day. Read More
(1)
Rating: 5 stars
01/25/2020
This recipe is super fantastic super easy. First time I made this dish and it is so flavorful with parsnip and swiss chard added. Gonna try it with instapot. Read More
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