• 1/2 cup flour
  • 1 tsp. salt
  • Pepper
  • 1 Oxtail,cut in 1- or 2-inch pieces(Ask your butcher)
  • 2 tbs. butter
  • 2 onions, minced
  • 6 cups beef stock
  • 4-5 sprigs parsley
  • 1 bay leaf
  • 1 tsp. thyme
  • 1 tsp. tarragon
  • 2 carrots,peeled and sliced
  • 2 celery stalks,diced
  • 2 leeks, diced
  • Juice of 1/2 lemon
  • 1 tsp. Worcestershire Sauce
  • 1 cup finely chopped parsley


In a bowl combine flour with salt and pepper. Coat the oxtail pieces on all sides with seasoned flour. In a kettle melt butter and brown oxtail pieces (about 4-5 minute per side). Add onion and continue sauteing, stirring with a wooden spoon, for another 5 minutes. Pour stock over, adding parsley, bay leaf, thyme and tarragon. Cover, reduce flame and simmer for 1 1/2 hours. Add carrots, celery and leeks andcontinue cooking for 1 hour longer. At the end of this time check the meat.If it is so tender it falls off the bones, the soup is ready. Otherwise cook for another 15 minutes or so. Discard bones, add lemon juice and worcestershire sauce, stir and sprinkle with chopped Parsley.Serve.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Oxtail Potage