1. Food
Send to a Friend via Email

Your suggestion is on its way!

An email with a link to:

http://video.about.com/homecooking/How-to-Make-Oxtail-Soup.htm

was emailed to:

Thanks for sharing About.com with others!

Video:How to Make Oxtail Soup

with Gary Chisholm

Oxtail soup is a hearty stew that is great for a cold wintry night. Here's a delicious recipe for oxtail soup that takes little effort to make.See Transcript

  • All Videos
  • All Food Videos
  • Home Cooking Videos

Transcript:How to Make Oxtail Soup

Hi, I'm Gary Chisholm with About.com, and today we're making oxtail soup, using a recipe from About.com's Home Cooking site.

Ingredients for the Oxtail Soup

For this recipe you'll need:
  • 2 pounds of oxtail, cut in 1 to 1-1/2 inch chunks
  • 1/2 cup unsifted flour plus two tablespoons
  • 2 tablespoons beef drippings or cooking oil
  • 2 medium-size yellow onions, peeled and minced
  • 2 quarts of water (or six cups)
  • 1 pint of beef broth or bouillon
  • 2 tablespoons of tomato paste
  • 2 teaspoons of salt
  • 1/4 teaspoon of black pepper
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 3 cloves
  • 2 sprigs of parsley
  • 2 medium-size carrots, peeled and diced
  • 1 stalk of celery, diced
  • 1/3 cup of dry sherry

Cook the Oxtail Soup

First, dredge the oxtails in 1/2 cup of flour, then heat the cooking oil in a large, heavy kettle over high heat; drain the oxtails on paper towels. For added flavor, put a touch of Cajun seasoning mix on the oxtails.

Turn the heat to medium and stir-fry the onions 8-10 minutes until golden; sprinkle in the remaining flour, mix well and brown lightly.

Slowly, add the water, stir in the tomato paste, salt and pepper, a bay leaf, thyme, cloves and parsley. Return the oxtail to the kettle, cover and simmer for three hours until the meat is tender; remove from heat and take out the cheesecloth bag.

Serve the Oxtail Soup

Separate the meat from the bones and cut into bite-size pieces, returning to the kettle along with carrots and celery. Cover and simmer for 10-15 minutes until the carrots are tender. If you like, mix in the sherry or port wine. Serve as is or strain kettle liquid.

You can serve as a first course and follow with the oxtails and vegetables. Add 4-5 drops of hot sauce for an extra kick.

Check out Food.About.com for more well-seasoned recipes. Thanks for watching.
About videos are made available on an "as is" basis, subject to the User Agreement.

©2014 About.com. All rights reserved.