Grandma's Oxtail Soup Recipe: Our Family's Comfort Food

oxtail

🥗Healthier: beef shank

💰Cheaper: beef neck bones

Beef shank is leaner while neck bones are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

fried shallots

🥗Healthier: crispy onions

💰Cheaper: onion powder

Crispy onions provide crunch without frying.

carrots

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is budget-friendly.

Start by explaining the history and significance of oxtail soup.

Mention that you're using 4 pounds of oxtails for a double batch, usually only using 2 pounds.

Add 2 medium onions cut up into the pot.

Fill the pot with water until it's about three-quarters full.

Bring the pot to a boil, then reduce to a low boil.

Cook the broth uncovered for about 4 hours to reduce it by half.

Remove the oxtail from the pot and let it cool before shredding the meat from the bones.

Add 2 cans of drained corn to the pot.

Add the shredded meat back into the pot along with the sliced carrots and potatoes.

Cook for another 30-40 minutes until the carrots and potatoes are tender.

Taste the soup and adjust seasoning with salt and pepper as desired.

Cooking Techniques

Equipment Needed

Spice Level: