Ingredients Jump to Instructions ↓

  1. 1/2 cup oil or shortening

  2. 2 pounds oxtails

  3. 2 cups chopped onion

  4. 1/2 cup chopped parsley

  5. 1/4 cup chopped bell pepper

  6. 1 cup raw brown rice

  7. 1 gallon ham stock or meat stock

  8. 2 Tablespoons Worcestershire sauce

  9. 1 Tablespoon minced garlic

  10. 1 large turnip, peeled and cut into 1/2-inch chunks

  11. 2 cups grated carrots

  12. 1 pound dry lentils, washed and picked over

  13. 2 medium-sized ripe tomatoes, peeled and seeded Salt to taste Louisiana hot sauce or ground cayenne pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation: In a large, heavy pot over medium-high heat, heat the oil, and brown the oxtails . Then remove them and set aside. In the same pot, saute the onions, parsley, and bell pepper until the onions are clear. Stir in the brown rice , then add the stock, Worcestershire , garlic , turnip, carrots, and lentils . Bring to a boil, then add the oxtails. Squeeze the tomatoes into the pot, add the salt and hot sauce, and stir. Reduce the heat to low, cover, and let simmer for at least 2 hours, stirring occasionally. The soup is ready to serve when the rice and lentils are tender. Yield: 10 servings Recipe Source: Justin Wilson's Homegrown Louisiana Cookin' by Justin Wilson (Macmillan) Reprinted with permission.


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