Oxtail Soup Recipe
With long rice & vegetables.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Oxtail
Rinse the oxtail under cold water and pat dry with paper towels. Cut into segments if needed.
- 2
Chop the Vegetables
Peel and chop the carrots, chop the celery stalks, and dice the onion. Mince the garlic cloves.
Cooking
- 3
Brown the Oxtail
In a large pot, heat a tablespoon of oil over medium-high heat. Add the oxtail segments and brown them on all sides for about 5-7 minutes.
- 4
- 5
Simmer the Soup
Pour in the water and add bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 2-3 hours until the oxtail is tender.
- 6
Cook the Rice
In the last 20 minutes of cooking, add the long-grain rice to the pot. Stir occasionally and adjust seasoning if necessary.
Serving
- 7
Finish and Serve
Remove the bay leaves and serve the soup hot, garnished with chopped parsley and a squeeze of lemon juice, if desired.
