Oxtail Soup with Vegetables

Rich and satisfying, this oxtail soup simmers for a long time to deliver tender meat, okra, corn, and roasted garlic in a hearty broth.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 55 mins
• Total Time: 3 hr 15 mins
• Calories: 274 Calories

Ingredients

• salt and ground black pepper to taste
• 2 carrots
• 3 stalks celery
• 6 cups water, or as needed
• 1 dash hot sauce, or to taste
• 1 medium onion
• 1 (32 fluid ounce) container beef broth
• 1 (10 ounce) package frozen sliced okra
• 3 pounds oxtails, or more as desired
• 3 small turnips, peeled and diced
• 1 (10 ounce) package frozen small niblet corn
• 0.5 head garlic cloves, unpeeled

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Roast in the preheated oven for 30 minutes.

Step 3

Place oxtails and garlic cloves in a large roasting pan.

Step 4

Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.

Step 5

Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.

Step 6

Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.