EASY OXTAIL SOUP
This is the easiest oxtail soup I have ever made, it taste like a gourmet version of beef and vegetable soup. It's the ultimate winter comfort food with so little effort!
Provided by Grace Lynn
Categories < 4 Hours
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 10 cups of water to boil.
- Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
- Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
- Add the barley and simmer on low for one hour longer.
- That's it!
- You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.
Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 12.1, Fiber 3, Sugar 3.4, Protein 1.8
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
SOUTHERN-STYLE OXTAILS
Steps:
- Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.
OXTAIL STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
- In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
- At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
- Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
- Yield: 4 to 6 servings
OXTAIL SOUP
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, add pieces of tail in a large stockpot.
- When the meat begins to brown, add onion.
- When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs.
- Separate meat of the oxtail from the bones; discard bones.
- Reheat soup and serve with a little of the meat in each bowl.
OXTAILS WITH GRAVY
This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.
Provided by txnurselaw
Categories Main Dish Recipes
Time 3h40m
Yield 6
Number Of Ingredients 13
Steps:
- Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
- Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
- Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g
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