Oxtail And Vegetable Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Oxtails,
1: Bay leaf,
1/2 cup: All Purpose Flour,
1 medium: Onion OR Leek, diced
3 tbsp: Shortening, Divided
1: Celery stalk, diced
2 quart: Water,
1: Carrot, diced
1 tsp: Salt,
1/2 cup: Tomato puree,
1/2 tsp: Peppercorns,
1 tsp: Worestershire,
ds Cayenne,
THICKENER
2 tbsp: Flour, (Plus shortening from
Chopped parsley,
Above),
Salt & Pepper,
Directions:
Have oxtails cut into pieces; roll in 1/2 cup flour. Brown in two Tb
shortening in large kettle. Add water, salt, peppercorns, cayenne
and bay leaf. Bring to boil; skim; cover and simmer for 3 hours or
until meat is tender. Strain broth; cool and remove fat. Separate
meat from bones.
To broth, add meat and vegetables. Bring to a boil and simmer for 30
minutes. Add tomato puree and simmer for 10 minutes.
In skillet brown 2 tablespoons of flour, blend with 1 tb of the
shortening. Add to soup and bring to boil.
Add worcestershire, parsley and salt and pepper to taste.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By DALE SHIPP On 02-12-95
Source from luhu.jp
shortening in large kettle. Add water, salt, peppercorns, cayenne
and bay leaf. Bring to boil; skim; cover and simmer for 3 hours or
until meat is tender. Strain broth; cool and remove fat. Separate
meat from bones.
To broth, add meat and vegetables. Bring to a boil and simmer for 30
minutes. Add tomato puree and simmer for 10 minutes.
In skillet brown 2 tablespoons of flour, blend with 1 tb of the
shortening. Add to soup and bring to boil.
Add worcestershire, parsley and salt and pepper to taste.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By DALE SHIPP On 02-12-95
Source from luhu.jp