• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Oxtail Soup #1

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 1/2 lb Veal shin bones
  • 1 1/2 lb Beef shin bones
  • 1 lg Onion; chopped
  • 1 lg Oxtail
  • 4 qt Brown stock or beef bouillon
  • 1 lb Chopped beef
  • 1 Carrot; chopped
  • 3 Leeks; well washed & chopped
  • 2 Stalks celery; chopped
  • 2 Tomatoes; chopped
  • 1 Clove garlic; minced
  • 1 Bay leaf
  • 1/2 ts Thyme
  • 2 tb Salt
  • 6 White peppercorns
  • 1 1/2 c Diced carrot
  • 1 1/2 Diced white turnip
  • 1/2 ts Rosemary
  • 1/2 ts Sage
  • 1/2 ts Basil
  • Salt and pepper to taste
  • 1/2 c Sherry
  • 1/2 c Cornstarch


Preheat oven to 400F. Place bones and chopped onion in a large roasting pan
& bake for about 45-50 minutes or until well browned. Parboil oxtail in
water to cover for 7 minutes Remove from water and tie in a piece if
cheesecloth. Place browned bones in a stockpot with the bouillon. Bring to
a boil & skim. Add oxtail, beef, chopped carrot, leeks, celery, tomatoes,
garlic, bay leaf, thyme, salt & peppercorns. Bring to a boil & skim. Cover
and let simmer for 5 hours. Separately cook diced carrot & turnip in salted
water until just tender. Drain and reserve. Remove oxtail pieces from soup
and reserve. Cover a large strainer with several layers of cheesecloth &
place over a large kettle. Sprinkle cloth with rosemary, sage & basil.
Strain soup through cloth into kettle. Bring strained soup back to boil &
season to taste with salt & pepper. Add the oxtail pieces, carrots and
turnips. Combine sherry & cornstarch & mix well. Add to soup, stirring
until soup is clear & thickened.




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