Easiest Way to Prepare Delicious Ox Tail Soup

Ox Tail Soup. Check Out Knorr Oxtail Soup On eBay. Remove the oxtail from the soup and separate the meat from the bones; cut the meat into bite-size pieces and return to pot along with carrots and celery. If you like, mix in sherry or port.

Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for forty-five minutes before you prepare the soup. A lovely, heartwarming soup sure to please. You can cook Ox Tail Soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ox Tail Soup

1. You need 6-8 lb of ox tails.
2. Prepare 2 of onions, whole.
3. Prepare 2 of onions, chopped.
4. You need 10 cloves of garlic.
5. Prepare 3 of bay leaves.
6. You need 3 cans of tomato soup.
7. You need 1 cup of barley (not "instant" barley").
8. You need 2 lb of carrots, peeled and sliced.
9. Prepare 10 stalks of celery, sliced.
10. Prepare 2 of large onions, diced.
11. It's 5 cups of cooked spaetzle (see spaetzle recipe).

This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. Back to this oxtail soup, like most of my stew recipes, I preferred to brown the oxtail first on the stove rather than throwing everything in the slow cooker. Oh, don't forget to serve with a loaf of bread, preferably baguette. Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks.

Ox Tail Soup step by step

1. In a large stock pot, add ox tails, then add water to cover the oxtails by an inch. Add whole onions, cloves of the garlic, and bay leaves. Bring to boil, cover and let simmer for 3 hours..
2. Take out ox tails and refrigerate overnight. Discard whole onion and cloves of garlic from the broth. Refrigerate the broth and bay leaves separately from the ox tails overnight..
3. Skim and remove the layer of fat from the broth. Trim fat from ox tails..
4. In a large stock pot, add back in broth and ox tails. Add in tomato soup, bring to boil. Add barley. Cover and simmer for an hour..
5. Add in carrots, celery, and onion. Let simmer for 15 minutes..
6. Add in spaetzle. Remove bay leaves..
7. Enjoy!!!.

Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight. Remove and discard any fat that has solidified on top of the soup. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer.