recipes

Monday, June 13, 2016

OXTAIL SOUP

OXTAIL SOUP
2 1/2 -3 lbs. oxtail
½ c. flour
½ tsp. salt
¼ tsp. freshly ground black pepper
1/4 c. vegetable oil
1 large onion, wedges
2 cloves garlic, chopped
3 c. water
2 bay leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can condensed tomato soup
2 small carrots, peeled, 1-inch pieces
1 large potato, peeled, quartered
2 stalks celery, peeled, 1-inch pieces
3 TB flour, mixed with ½ c. water
Cooking Process:
Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired. Serves 3-4.

2 comments:

  1. Same recipe,but I brown oxtails in about about 2 tablespoons of sugar,enhances the flavor. You could set aside a small amount and simply add sugar to taste to it to get an idea .

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