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Ox Tail Soup
Ox Tail Soup

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Healthy atmosphere for self esteem transmits messages of heat, loving, and affectionate by physical contact, meeting the survival needs of food, clothes and shelter, and providing a sense of stability and order in life.

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We hope you got benefit from reading it, now let’s go back to ox tail soup recipe. To cook ox tail soup you need 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ox Tail Soup:
  1. Provide 6-8 lb ox tails
  2. Provide 2 onions, whole
  3. Provide 2 onions, chopped
  4. Provide 10 cloves garlic
  5. Prepare 3 bay leaves
  6. Provide 3 cans tomato soup
  7. Provide 1 cup barley (not "instant" barley")
  8. Prepare 2 lb carrots, peeled and sliced
  9. Prepare 10 stalks celery, sliced
  10. Provide 2 large onions, diced
  11. Use 5 cups cooked spaetzle (see spaetzle recipe)
Steps to make Ox Tail Soup:
  1. In a large stock pot, add ox tails, then add water to cover the oxtails by an inch. Add whole onions, cloves of the garlic, and bay leaves. Bring to boil, cover and let simmer for 3 hours.
  2. Take out ox tails and refrigerate overnight. Discard whole onion and cloves of garlic from the broth. Refrigerate the broth and bay leaves separately from the ox tails overnight.
  3. Skim and remove the layer of fat from the broth. Trim fat from ox tails.
  4. In a large stock pot, add back in broth and ox tails. Add in tomato soup, bring to boil. Add barley. Cover and simmer for an hour.
  5. Add in carrots, celery, and onion. Let simmer for 15 minutes.
  6. Add in spaetzle. Remove bay leaves.
  7. Enjoy!!!

This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. Many families make oxtail soup at home (it's always the first dinner my sister requests when she comes back to visit from the mainland). Many restaurants in Hawaii also feature oxtail soup on the menu. Try this recipe first, and then the next time you're in Hawaii try oxtail soup from these popular local spots: The oxtail is the tail of a steer, usually cut into segments. It is a flavorful, tough cut, perfect for slow braising in stews or soups, well marbled with fat, and here's the best part, the bones have a ton of collagen, so good for making a gelatinous stock.

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