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Hearty Oxtail Soup with Vegetables

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PREP TIME
20 min
COOKING TIME
175 min
TOTAL TIME
195 min
SERVINGS
8 servings
Dinner U.S.
Hearty Oxtail Soup with Vegetables
Ingredients
  • 3 pounds oxtails, or more as desired
  • 1/2 head garlic cloves, unpeeled
  • 3 stalks celery
  • 2 carrots
  • 1 medium onion
  • 6 cups water, or as needed
  • 1 (32 fluid ounce) container beef broth
  • 3 small turnips, peeled and diced
  • 1 (10 ounce) package frozen sliced okra
  • 1 (10 ounce) package frozen small niblet corn
  • salt and ground black pepper to taste
  • 1 dash hot sauce, or to taste
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit or 220 degrees Celsius.
2
Take the oxtails and garlic cloves, and position them in a large roasting dish.
3
Roast the oxtails and garlic cloves in the preheated oven for 30 minutes.
4
Take the oxtails out of the roasting pan and transfer them to a large cooking vessel.
5
Peel the roasted garlic cloves and put them in a food processor along with celery, carrots, and onion. Process the mixture until it is finely chopped; then transfer it to the cooking vessel with the oxtails. Add enough water to cover the bones, and bring the mixture to a boil.
6
Reduce the heat and let the mixture simmer on low for 2 hours.
7
Take the oxtails out of the cooking vessel and set them aside to cool down.
8
Add broth to the cooking vessel, then add turnips. Let the mixture simmer until just barely tender, which should take about 10 minutes.
9
Add okra and corn to the cooking vessel, and let it simmer until everything is cooked through, which should take about 10 minutes more.
10
Take the meat from the oxtail bones and chop it up. Add the chopped meat back into the cooking vessel.
11
Season the soup with salt and pepper to taste. If desired, add some hot sauce for extra flavor.