Soul Food Online's Recipe Collection


oxtail soup

2 lbs oxtails
3 T flour
2 T vegetable oil
1 (16oz) can tomatoes
1 (10 1/2oz) can condensed beef broth
1 medium onion, chopped
1/2 c water
1 t sugar
1/2 t salt
1/2 t dried thyme, crushed
1 bay leaf
4 medium carrots, sliced
4 medium parsnips, peeled & cut into julienne strips
1/2 c green peas 

Trim fat from oxtails. Coat oxtails with flour.
In a dutch oven brown meat in hot oil. Add the undrained 
tomatoes, beef broth, chopped onion, water, sugar, salt,
thyme, bay leaf and 1/4 teaspoon pepper. Bring to a boil.
Reduce heat; cover and simmer about 2 hours or until
meat is tender. Skim off fat. Add carrots and parsnips; 
cover and simmer for 25 minutes.
Add peas; cook for 5 minutes more.

Serves 4 © 2001-2007