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Oxtail Soup

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Oxtail Soup
2008-07-25 Main Dish
4.9 74

This soup has a rich, flavorful broth and is loaded with fresh vegetables-a great dinner for a cold winter's night.

  • Servings: 6-8


12 cups Water
3 Tbsp Beef Base
32 oz can Vegetable Juice
2½ lb Oxtail Pieces
1 tsp Fresh Chopped Garlic
1 tsp Rosemary
½ tsp Thyme
4 stalks Celery Chopped
1 lb Baby Carrots Chopped
4 Potatoes Peeled & Diced
1 cup Frozen Peas
Pepper, to taste


In a large stock pot combine water, beef base, garlic and vegetable juice.

Bring to boil, reduce heat and cover, cooking oxtails for two hours.

Add potatoes cook another half hour, then add carrots, celery and peas. Cook until oxtail meat falls off the bones.

Remove oxtail pieces from soup, debone and return meat back to soup.

Helpful Tips:

This is a soul food recipe worth the time and effort and is delicious with a loaf of hot homemade bread.