Recipes > Soup > Oxtail Soup > Oxtail Soup

Oxtail Soup


  • 2 large oxtails
  • 1 onion
  • 1 tablespoon of drippings
  • 4 quarts cold water
  • 1 tablespoon of salt
  • 1 tablespoon of mixed herbs
  • 4 cloves
  • 4 peppercorns


Wash oxtails and cut into pieces. Cut onion fine and fry in drippings. When brown, add oxtails to brown, then put into soup kettle with cold water. Add salt, mixed herbs, cloves, peppercorns. Simmer for three or four hours. Skim off fat, strain. Vegetables cut into fancy shapes and boiled twenty minutes may be added.


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The International Jewish Cook Book (1919).

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