Oxtail Soup with Vegetables
Description
This oxtail soup with vegetables recipe makes a richly satisfying meal. Imagine the enticing aromas of meat, okra, corn, and garlic simmering for hours!
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,
•
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
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Place oxtails and garlic in a large roasting pan. Roast in the preheated oven until garlic is tender, about 30 minutes.
3
Transfer oxtails to a large stock pot. Squeeze roasted garlic into a food processor; add celery, carrots, and onion. Process until finely chopped; add to pot with enough water to cover oxtails. Bring to a boil, reduce heat to low; simmer until meat is tender, about 2 hours. Remove oxtails; let cool.
4
Add broth and turnips to the pot. Simmer until slightly tender, about 10 minutes. Add okra and corn. Simmer until warmed through, about 10 minutes more.
5
Pick meat from bones; chop into bite-sized pieces. Add to soup. Season with salt and pepper. Add hot sauce, if desired.