Beef Ox tail soup

Ox tail soup recipe

• You can use beef bones or literally ox tails – use two.
• In a deep pan or black Iron skillet with either lard, or olive oil and one cup of water let it simmer, this should be for about 10 minutes, just to cook these slightly.
• The above is because meat takes longer to cook than the vegetables.
• Place the Ox tails in an oven pot and place in the oven.
• Fill the pot 1/3 with water.
• Diced carrots,  1/2 a turnip diced, parsnip, celery root, leeks, red potatoes, thyme, whole black pepper, a small dash of allspice, two cloves,  one bay leaf and salt.
• Add red wine to taste.
• Let the meat and ingredients stew.
• When ready remove the meat from the bone.
• I strain the vegetables and just keep the meat. Some people like the vegetable but I think all the flavor is in the soup.
• Add flour to thicken it.

In the end you have a very tasty thick broth with tender meat. Serve with rustic bread.

Eastern Europe Ox tail soup recipe might sound exotic but it is the bones and the herbs that give it the favor and if prepared right than you will be surprised by the taste.

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