Ox Tail Soup

Name: Ox Tail Soup
Yield: 12 servings
Cuisine: American
Ingredients: 6-8 lb ox tails; 2 onions, whole; 1 head garlic, with the top cut off; 4 bay leaves; 3 (10.5 oz) cans of tomato soup; 1 cup medium barley (not "instant" barley"); 2 lbs carrots, peeled and sliced; 10 stalks celery, sliced; 2 large onions, diced; 5 cups cooked spaetzle (see spaetzle recipe)

Adrianne Meszaros @adriannemeszaros

Don't knock it until you try it, you'll be going up for seconds.

Adrianne Meszaros @adriannemeszaros

Don't knock it until you try it, you'll be going up for seconds.

Saved

Ingredients

12 servings

6-8 lbox tails
2onions, whole
1 headgarlic, with the top cut off
4bay leaves
3 (10.5 oz)cans of tomato soup
1 cupmedium barley (not "instant" barley")
2 lbscarrots, peeled and sliced
10 stalkscelery, sliced
2large onions, diced
5 cupscooked spaetzle (see spaetzle recipe)
Spaetzle

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Steps

1

In a large stock pot, add ox tails and water to cover the oxtails by an inch. Add whole onions, head of garlic, and bay leaves. Bring to boil, cover and let simmer for 4 hours.
2

Take out ox tails and refrigerate overnight. Discard whole onion and head of garlic from the broth. Refrigerate the broth and bay leaves separately from the ox tails overnight.
3

The next day, skim and remove the layer of fat from the broth. Trim fat from ox tails. Pull meat from the ox tails.
4

In a large stock pot, add back in broth and ox tails. Add in tomato soup and 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!!!