Oxtail soup is an old Southern recipe. It’s a dish that warms the bones on a cold day. The gelatin from the beef bones cooks into the soup to make a rich and savory broth. Try this basic recipe and feel free to add your favorite spices.

Oxtail Soup

1 large oxtail (about 2 1/2 lb.)
Flour
Fat or oil
3 qts. cold water
1 Tbsp. salt
1/8 tsp. black pepper
1 bay leaf
2 sprigs parsley
1/2 c. chopped onion
1/2 c. diced turnips
1/2 c. chopped celery
1/2 c. diced carrots
1 tsp. Worcestershire sauce

Have oxtail cut between joints. Singe to remove hairs; wash and dry. Dredge with flour and brown on all sides in hot fat in soup kettle. Add water, salt, pepper, bay leaf and parsley. Bring to boil and boil 10 minutes. Skim; cover and simmer 2 or 3 hours, or until meat is tender. Remove meat from bones and add meat to broth (or serve joints in soup if you are short of time).

Add vegetables and simmer until they are tender. Stir in Worcestershire sauce. Serve very hot. Makes 6 to 8 servings.

Can also cook all day in the crockpot.

Cider Stew Recipe

3 large onions, sliced
3 Tbsp. drippings
2 lbs. beef (neck or shank), cut in chunks
3 Tbsp. flour
2 tsp. salt
¼ tsp. pepper
¼ tsp. thyme
1 c. cider
1 Tbsp. ketchup
3 large potatoes, peeled and diced
4 medium carrots, cleaned and sliced

Brown onions in hot drippings; push aside and brown meat.

Combine flour, salt, pepper, and thyme; add gradually to meat. Put in crockpot, then add carrots, potatoes, cider and ketchup. Cook on low to medium-low heat all day. Meat is done when it’s tender.

Remove meat and vegetables to platter, and thicken drippings for gravy. Makes 6 servings.