Jack Hudson'S Oxtail Soup
A hearty and flavorful oxtail soup with tender meat, fresh vegetables, and comforting broth, perfect for gatherings and satisfying cold days.
Ingredients
Instructions
- In a pot, cook oxtail with enough water to cover the meat over medium heat until almost tender.
- Dice the potatoes.
- Cut the cabbage into quarters and slice thinly.
- Dice the tomatoes; cut off the ends of the okra and slice.
- When the oxtail is almost done, add the potatoes, cabbage, tomatoes, and cream-style corn to the pot.
- Season with salt and pepper to taste and cook at low heat until the oxtail is fully cooked and flavors meld.
Tips & Substitutions
For a richer flavor, brown the oxtails before simmering them. If you prefer, you can substitute beef shank or short ribs for the oxtails. Adding a bay leaf or a few sprigs of thyme can enhance the broth's aroma. Feel free to adjust the vegetable quantities based on your preference or what you have on hand, especially in this adaptable dish.
Serving Suggestions
Serve this hearty oxtail soup with crusty bread or over rice for a satisfying meal. It pairs beautifully with a fresh green salad for a refreshing contrast. Consider garnishing with fresh herbs like parsley or cilantro for added flavor. This comforting dish is perfect for chilly evenings or family gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if needed to loosen the soup. Oxtail soup can also be frozen for up to three months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Jack Hudson'S Oxtail Soup contains roughly 1128 calories, with 20g protein, 170g carbohydrates, and 43g fat. It is an excellent source of vitamin C (186% of the Daily Value), potassium (99% of the Daily Value), and dietary fiber (64% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use beef broth instead of water for cooking the oxtails?
Yes, using beef broth will add a deeper flavor to your soup. Just ensure that you adjust the salt accordingly, as broth can be saltier than water. It's a great way to enhance the overall taste of the dish.
What can I substitute for okra if I can't find any?
If you can't find okra, you can use green beans or even sliced zucchini as a substitute. They will give a different texture but will still add a nice green element to the soup. Alternatively, you can simply omit it if desired.
How do I know when the oxtails are fully cooked?
Oxtails are fully cooked when the meat is tender and easily falls off the bone, usually after about 2-3 hours of simmering. Check for tenderness by using a fork; it should pierce the meat with little resistance. This ensures the flavors have melded well too.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).