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Oxtail Soup (9/30/2011)

Oxtail Soup

2 pounds Oxtails (disjointed)
2 tablespoons oil
1 tablespoon butter or margarine
2 tablespoons flour
8 cups water
4 Beef Bouillon cubes
1 large onion finely chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon thyme
Salt to taste
4-6 peppercorns
2-3 stalks celery, chopped
3 medium pototes, peeled and diced
1 can (14 ½ ounces) diced tomatoes
2-3 carrots peeled & chopped
¼ cup parsley, chopped


1. In a large pan, brown the oxtails thoroughly in hot oil. About 10 mintues.   Remove from pan and place in a large crock-pot.
2. In the same pan, add chopped onion, celery, and garlic and cook until tender. Add 1 tablespoon butter or margarine and 2 tablespoons flour and stir well. Cook about 3 minutes. Add vegetables to crock-pot.
3. Add water, beef bouillon cubes, carrots, potatoes, tomatoes, bay leaves, thyme, salt and peppercorns.
4. Cover and cook on low heat for 8-10 hours.
5. Remove bay leaves, and cool slightly. Remove oxtails and remove meat from bones and discard bones. Skim off fat from soup. Add meat back to crock-pot. Stir and serve.


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