This oxtail soup with vegetables recipe makes a traditional Christmas Eve meal. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day.
Oxtail Soup with Vegetables
This oxtail soup with vegetables recipe makes a traditional Christmas Eve meal. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day.
Ingredients
- 3 pounds oxtails or more as desired
- ½ head garlic unpeeled
- 3 stalks celery coarsely chopped
- 2 carrots coarsely chopped
- 1 medium onion coarsely chopped
- 6 cups water more as needed
- 32 fluid ounce container beef broth
- 3 small turnips peeled and diced
- 10 ounce package frozen sliced okra
- 10 ounce package frozen small niblet corn
- salt and ground black pepper to taste
- 1 dash hot sauce or to taste (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place oxtails and garlic in a large roasting pan. Roast in the preheated oven until garlic is tender, about 30 minutes.
- Transfer oxtails to a large stock pot. Squeeze roasted garlic into a food processor; add celery, carrots, and onion. Process until finely chopped; add to pot with enough water to cover oxtails. Bring to a boil, reduce heat to low; simmer until meat is tender, about 2 hours. Remove oxtails; let cool.
- Add broth and turnips to the pot. Simmer until slightly tender, about 10 minutes. Add okra and corn. Simmer until warmed through, about 10 minutes more.
- Pick meat from bones; chop into bite-sized pieces. Add to soup. Season with salt and pepper. Add hot sauce, if desired.
Notes
Cook’s Note
After making the broth and removing the oxtails, the broth can be refrigerated overnight. This allows the fat to solidify and can be easily skimmed off to reduce the amount of fat in the soup.
Try different vegetables, including canned, diced tomatoes, diced potatoes, rutabagas, parsnips, lima beans, or shredded cabbage.
This can also be made in a slow cooker.
