CAROLYN'S OXTAIL SOUP- DELICIOUS and STICKS TO YA RIBS | Cooking With Carolyn

oxtail

🥗Healthier: beef shank

💰Cheaper: pork neck

Pork neck is often more affordable and still provides a rich flavor.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Using homemade broth can be healthier and cheaper.

Trim excess fat from the oxtails.

Season the oxtails on all sides with seasoning.

Heat 1-2 tablespoons of oil in a large pot over medium-high heat.

Brown the oxtails on all sides for 2-3 minutes each.

Remove the oxtails and set aside.

Add chopped celery, onion, carrot, bay leaves, thyme, rosemary, and parsley to the pot.

Add 6 teaspoons of beef bouillon paste and 12-13 cups of water to the pot.

Bring the mixture to a boil, then reduce heat and cover to simmer for 3 hours.

Remove the tender oxtails from the pot and set aside.

Cool the stock to allow the fat to rise to the top.

Pour the stock through a sieve into a bowl to remove solids.

Cool the stock further using an ice bath until it reaches below 100 degrees.

Place the cooled stock in the freezer for 1.5 to 2 hours to solidify the fat.

Pour the cooled stock back into the pot with the oxtails and heat it up.

Prepare additional vegetables: cut carrots, celery, turnip greens, onions, and potatoes.

Make a slurry by mixing 4 tablespoons of flour with some hot stock, then add it back to the pot.

Add the prepared vegetables (except potatoes and carrots) to the pot and cook for 15-20 minutes with the lid on.

After 15-20 minutes, add the potatoes and carrots, pushing them down into the soup.

Cover and simmer until the potatoes and carrots are tender, about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: