Ox Tail Soup

The way to a man’s heart is through his…

Back a few years ago, Hubby and I took the kids to Punta Cana in the Dominican Republic for a vacation.  It was beautiful there and full of European cuisine.  Hubby especially enjoyed the food, as many of the meals used ingredients that most American’s aren’t accustomed to eating but being that he was born in Serbia, he truly appreciated.

Of all the meals that we enjoyed, one that Hubby raved about for months after returning home was ox tail soup. It wasn’t something I wanted to try, but Hubby absolutely loved it.

A few years later I happened to come across a package of ox tails at our local grocer’s.  I couldn’t believe it.  Never had I seen them at the specialty markets, let alone at our regular grocery store.  Needless to say, I snatched them up and began researching recipes.

A few days later, Hubby came home and I served him my version of ox tail soup and hoped it would be somewhat close to what he’d enjoyed so much in Punta Cana.  I put the bowl of soup in front of him, without telling him what it was and stood there waiting.  He took his first bite and then another.  Not a word.  I could tell he was trying to place the taste, but all he kept saying was, “This is really, no REALLY good.”  When I told him what it was, he told me it was actually better than what he remembered.


Ox Tail Soup


  • 2 -3 lbs. Ox Tails
  • 1/2 Cup Flour
  • 2 Tbsps. Lard or Bacon Fat
  • 1 Large Onion, minced
  • 2 Quarts Water
  • 1 Heaping Tbsp. Beef Bouillon
  • 1 6 oz. Can Tomato Paste
  • 2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 Bay Leaf
  • 1/2 tsp. Thyme
  • 2 Tbsp. Parsley Flakes
  • 2 Medium Carrots, minced/diced
  • 1 Stalk celery, minced
  • 1/4 Cup Orzo Noodles
  1. Dredge ox tails in flour and brown in lard or bacon fat.  Add onions and cook 8 to 10 minutes.
  2. Add water, bouillon, tomato paste, salt, bay leaf, thyme, and parsley flakes.  Bring to boil.
  3. Add carrots and celery and return to boil.
  4. Turn heat down to simmer and cook for 2 -3 hours more.
  5. 30 minutes before serving add 1/4 cup orzo noodles and bring to boil.  Cook until noodles are tender.
  6. Serve with fresh bread.

Tonight I made him this soup again.  It is certainly not a regular on my menu, as finding ox tails is truly a hit or miss in our area.  Hubby loves it though and as he rolled himself over to the couch after dinner he said, “Wow!  That was so good.  Probably the best soup you’ve ever made. I really shouldn’t have had that third bowl!”

I love making food that the family likes, but it is especially rewarding when Hubby really likes something.  Ox tail soup is one of those special meals I like to make for Hubby just to show him how much he means to me, and for this I am — Simply Grateful.


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