With Christmas coming to a close, and the constant getting together with family and friends, I thought now was as good of time as any to make soup. To me, there is nothing better on a cold winters night to eat than chili our soup and this soup is no exception. Hearty root vegetables are the real star of this dish along with the uncommon oxtail! This soup has been a family favorite for as long as I can remember. (small disclaimer – this soup takes all day to make, so don’t make any plans to do anything except chopping and peeling vegetables. I made this from 10am-5pm).
3-4 pounds of Stew Beef
1 Oxtail package
1 package of parsnips (peeled and chopped)
1 medium sized rutabaga (peeled and chopped)
2# of carrots (peeled and chopped)
6-8 potatoes (peeled and chopped)
1 medium onion (peeled and chopped)
1 head of cabbage (chopped)
Salt & Pepper to taste
In an 8 or 12 quart stock pot fill with water 3” from the top.
Throw in the chopped onion, 2 bay leaves stew meat and oxtails and cook on medium to high heat covered.
Take out oxtails when stew is tender (approximately 3 hours later) and pick meat out of oxtails. Put back in stock pot.
Chop the head of cabbage, parsnips, rutabaga and carrots and add to stock pot. Cook for 25 minutes.
Chop potatoes and toss with salt then add to stock pot and cook an additional 25 minutes.
Add more pepper if needed to stock pot.
Add ketchup for color with vegetables.
Add salt & pepper to taste.
This will make about 5 gallons of soup, but its easily frozen and actually tastes better as time goes on.