Ox-tail Soup

The local dairy that I purchase my milk, eggs, butter and meat from had Ox-tail.  To be honest, I have heard of it but never used it.

I decided to try a few packages and make Ox-tail soup.  I felt like a pioneer saying "ox-tail soup" throughout the day.  I don't know why, other than to me, I think it sounds like an old recipe and something the pioneers or ranch hands would have eaten along the trails in the wild west.

Yes, I do have an active imagination...LOL

I did some homework and found out how I should best prepare this beef (it's not Ox anymore unless you have a direct source to purchase Ox, it will be beef).   I used this resource HERE to help me decide the best route to prepare the meat.

I decided to make a soup and use my slow cooker.

The meat is tender, but needs to be cooked a long time.  If you don't do this it will come out stringy.  The bones make a wonderful beef broth for the soup.  I would plan on 2-3 ox tail bones per bowl.

The family enjoyed this simple recipe that warmed their hearts and cold bodies during this cold time of year.

Recipe:  Ox-tail Soup
Prepares enough soup for 4 adults

4 cups of water
2 teaspoons of beef stock granules (2 cubes of bouillon)
2 pounds of Ox-tail (estimate-8 pieces)
oil to brown meat
4 small potatoes, peeled and quartered
3 carrots, peeled and cut into 1 inch pieces
1 large red onion, diced into big pieces
2 teaspoons minced garlic
salt and pepper to taste

In a frying pan heat oil.

Brown each ox-tail on both sides and place into bottom of slow cooker.

Add remaining ingredients.

Cook on low for 8-10 hours.  Meat should be tender and vegetables soft.  Taste to season.

I served this with cornbread.  The soup is great as leftovers too.  ENJOY!

Written by Sherron Watson