Last night my mom made Oxtail Soup. This is one of those dishes from my childhood that got forgotten along the way. Oxtail soup is an old German dish, or so I’ve been told. One of those stick to the ribs kind of meals that winter days call for. I used to make oxtail stew but George is not a big fan. So it was a real treat for me when my mom offered to make oxtail soup. And it was as good as I remember. I may have to make a batch just for me to enjoy at lunch time. Here’s my mom’s recipe. She gives you permission to steal!
Mom’s Oxtail Soup
- 2 – 3 lbs oxtails
- 4 qts water with 1 tbl salt
- 2 carrots, sliced
- 1/2 large onion diced
- 2 1/2 stalks of celery, diced
- 1 1/2 cups cooked noodles
- Brown the oxtails in a heavy saucepan, then add the four quarts water and salt, Bring to a boil, then simmer, covered, until the meat is tender, about 2 1/2 hours. Remove meat from bones and return to the broth. Pour the broth and meat into a large bowl and refrigerate over night. This will allow the fat to rise to the surface and harden. Note: Oxtails are fatty, this method ensures the soup won’t be. The next day, remove the broth from the refrigerator and remove the cap of hardened fat and discard. (Oh stop grimacing, we all know fat is where the flavor is!) Slowly bring the broth to a boil over medium heat and add the sliced carrots, onions, and celery. Simmer the broth with the celery, onions and carrots until the vegetables reached your desired level of doneness (I like mine a little crunchy). Add the noodles and simmer the soup until the noodles are warm. Serve in deep bowls with a good sourdough bread and butter,
German goodness/comfort food in a bowl. Perfect for a blustery mid-winter day.