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Beef Ox Tail

Product Weight: 2 - 3 lbs

Sale price$29.99
Oxtail and the bones and meat that surround the bone are the source of some of the most flavorful soup bones available.  Try this great recipe for Oxtail Soup!


In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.

Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.

Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley. Yield: 24 servings (6 quarts).


  • 2 pounds oxtails or meaty beef shanks

  • 1-1/2 cup sliced carrots

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup sliced leeks

  • 1/2 green pepper, chopped

  • 3 tablespoons butter

  • 1 can (28 ounces) crushed tomatoes

  • 4 beef bouillon cubes

  • 2 teaspoons onion powder

  • 1-1/2 teaspoons garlic powder

  • 1 teaspoon pepper

  • Salt to taste

  • 6 quarts water

  • 1 cup medium pearl barley

  • Chopped fresh parsley

Originally published as Hearty Oxtail Soup in Reminisce Extra April 1993, p49


Beef Ox Tail
Beef Ox Tail Sale price$29.99