I need a recipe for ox tail soup. Does anyone have one?

I cook from scratch and don't know if you need to add chunked beef to this recipe or not. Any help would be appreciated.


Thanks!I need a recipe for ox tail soup. Does anyone have one?
2 pounds oxtails


2 tablespoons vegetable oil


8 cups water


1 teaspoon salt


4 peppercorns


1/4 cup chopped flat-leaf parsley


1/2 cup diced carrot


1/2 cup sliced celery


1 bay leaf


1/2 cup seeded and chopped tomato


1 teaspoon dried thyme


1 tablespoon all-purpose flour


1 tablespoon butter


1/4 cup white wine


In a large kettle over medium-high heat, brown oxtails in oil. Add water, salt, and peppercorns; simmer, uncovered, for 2 hours. Cover and cook 3 more hours.


To the kettle, add chopped parsley, diced carrots, diced celery, bay leaf, chopped tomato, and thyme. Simmer for 30 minutes, or until the vegetables are tender. Strain the stock, discard the peppercorns and bay leaves. Refrigerate stock for an hour more.


In a blender, puree the meat and vegetables.


Remove from the refrigerated stock any fat from the top and reheat. Add the vegetable and meat mixture.


In a large, dry skillet, brown flour over high heat. Cool slightly, then add butter, blending well. Slowly add a little of the soup stock, mix well, then return to the kettle. Stir in white wine. Heat for about 5 minutes.I need a recipe for ox tail soup. Does anyone have one?
Oxtail Soup


Oxtails are not too easy to find these days, you may be able to get one from an old-fashioned butcher.


Ingredients


Serves: 4





1 Oxtail, cut into pieces, surplus fat removed


2 Onions, chopped


1 Carrot, chopped


2 stalks Celery, chopped


25 Gram Dripping or butter (1 oz)


1.1 Litres Beef stock (2 pints)


1 Bouquet garni


1 Tablespoon Plain flour


3 Tablespoon Port


Method


Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned. Add the stock and bouquet garni. Bring to the boil, cover and simmer for 1 1/2 - 2 hours until the meat is tender.





Strain the stock, cut all the meat from the bones and return the stock and meat to the pan. Bring to the boil. Liquidise.





Mix the flour and port together and add to the soup. Simmer for 5 minutes before serving.
Oxtail Soup


2 Oxtails


3.4lt (6 pints) Water


2 Slices Ham


2 Carrots


2 Turnips


3 Onions


1 Leek


1 Head Celery


1 Bunch Savoury Herbs


25g (1oz) Butter


1 Bay Leaf


12 Whole Peppercorns


4 Cloves


2 tbsp Ketchup


陆 glass Port Wine


1 tbsp Salt





Cut up the tails, separating them at the joints.


Wash and put in a saucepan, with the butter.


Cut the vegetables into slices and add them, with the peppercorns and herbs.


Add 285ml (陆 pint) of water and stir it over a sharp heat until the juices are drawn.


Fill the saucepan with the water and when boiling, add the salt.


Skim well and simmer very gently for 4 hours or until the tails are tender.


Take them out, skim and strain the soup.


Thicken with flour and flavour with the ketchup and port wine.


Return the tails, simmer for 5 minutes and serve.
Ox tail soup sounds horrible, but what do i know, i have never tryed it before...





here is a good recipe i found...


2 cans of Canned whole tomatoes


(at least 1 big can and 1 medium size can)


1 c. chopped celery


2 chopped onions


1 c. chopped carrots


Wash, peel and cut vegetables in small pieces.


4 lbs. ox-tails or more





Trim excess skin off tails, rinse with cold water. Put meat into large soup kettle fill with cold water; put at least 1-2 inches past meat surface.


Cook on high. Skim off foam (cooked blood) from surface several times. Cook 2 hours.





When done put on medium heat, then low heat.





Add onion and seasoning (salt, pepper, and a little garlic) to taste.





Add cut up tomatoes and juice, cook at low to medium heat Add celery and carrots.





Cook until tender (about 1 hour until vegetables are done).





Add salt, pepper to taste; Let stand to cool, and skim off fat from top of soup. Add some noodles to your bowl then pour in the soup. You should have 1 to 2 tails per bowl.





Optional - add a pinch of poultry seasoning.





This soup can be frozen.
dip ox tails in flour and then brown them on high heat to seal in juices in olive oil. when all the pink is gone, just add one large onion, 3 large carrots, chopped of course, 3 cloves garlic chopped, salt, pepper and 2 large tablespoons ketchup. stir over medium heat until onion is transparent and then add water to cover tails and cover and cook on medium low for about two hours or when meat is falling off the bone. serve with bread, rice or noodles.
cook it exactly like you would a potroast





brown them


add water


seasoning


can of cream of mushroom soup


1 pkg lipton onion soup


simmer for several hours


add veggies if u want


taste for seasoning