22 November, 2014
Oxtail Soup
This is my first time trying to cook oxtails in soup, because it is such a small amount of meat that unless you are cooking it as an appetizer than you will still be hungry.
This dish is pretty easy and doesn’t take long to prepare, the cook time is the longest, so plan ahead.
You will need:
- 3 lbs of oxtails
- 3-4 stalks of celery
- 1 handfuls of carrots
- 1 bag of small red potatoes
- 1 medium onion
- 1/2 yellow bell pepper
- 2 tbsp. steak seasoning
- 1 tsp garlic
- 4 beef bouillon cubes
To start, sear oxtails in olive oil until brown. To sear put pan on medium high heat. as the sides brown, turn oxtails until all sides are brown.
Coarsely chop all veggies
Put seared oxtails, water, beef bouillon, steak seasoning, and all veggies in crock pot for 4 hours. 
all finish
to thicken mix 4 tbsp cornstarch with water.
I had to modify this the following day because there were no more oxtails in the soup! I added two ribeye steaks (medium thickness) to the crockpot with the leftover soup. I put the crockpot back on for 4 hours. The veggies were still firm because they were left so big from the first time
Fat said it not enough meat with the oxtails, but with the steak he loved it. Bo was scared of the oxtail but loved it. But with the steak he wasn’t interested! interesting. You never can tell with kids.