Ox Tail Soup
My sister in-law told me about this years ago. Still not one of my favorites, but she loves it! Definitely something different!
- 1 clove garlic
- 1 Tbsp. salt
- 1/4 cup flour
- 1/2 tsp. pepper
- 3-4 lb. ox tails
- 2 Tbsp. drippings or oil
- 1 large onion, chopped
- 2 quarts hot water
- 1 (28 oz.) can tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cup diced celery
- 1/2 cup barley
- 2 (12 oz.) pkgs. frozen mixed vegetables
- 1/2 cup minced parsley
Mash garlic in salt. Combine with flour and pepper. Dredge ox tails in mixture. Brown on all sides in hot oil. Add onions and hot water. Cover and simmer about 3 hours. Skim off fat and remove bones. Add tomatoes, tomato sauce, celery, and barley. Heat to boil, lower heat, cover and simmer 15 minutes. Add frozen vegetables. Cover and simmer 10 minutes. Add parsley, adjust seasonings to taste.
By Robin from Washington, IA
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