Ox Tail Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Ox tails, disjointed or
2 each: Veal tails,
1 each: Onion, medium, sliced
2 tbsp: Vegetable oil,
8 cup: Water,
1 tsp: Salt,
4 each: Peppercorns,
1/4 cup: Parsley, chopped
1/2 cup: Carrots, diced
1 cup: Celery, diced
1 each: Bay leaf,
1/2 cup: Tomatoes, drained
1 tsp: Thyme, dried, crushed
1 tbsp: Unbleached flour,
1 tbsp: Butter or margarine,
1/4 cup: Madeira,
Directions:
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about
2 hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove fat from top of
stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning and add madeira
just before serving.
Source from luhu.jp
minutes. Add water, salt and peppercorns; simmer uncovered for about
2 hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove fat from top of
stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning and add madeira
just before serving.
Source from luhu.jp