All Recipes > Oxtail Soup
Oxtail Soup
Ingredients- 1 disjointed oxtail or 2 tails, about 2 lbs.
- 1/2 cup sliced onions
- 2 Tbs. butter or fat
- 8 cups water
- 1 1/2 tsp. salt
- 4 peppercorns
- 1/4 cup chopped parsley
- 1/4 cup diced carrots
- 1 cup diced celery
- 1/2 bay leaf
- 1/4 cup barley
- 1/2 cup tomato pulp
- 1 tsp. dried thyme marjoram, or basil
- 1 Tbs. flour
- 2 Tbs. butter
- 1/4 cup dry sherry or Madeira, or ½ cup red wine
- lemon slices
Directions- Brown in 2 Tbs. butter or fat:
- 1 disjointed oxtail or 2 tails (about 2 lbs.)
- ½ cup sliced onions
- Add to the above and simmer, uncovered, about 4 1/2 hours:
- 8 cups water
- 1 ½ tsp. salt
- 4 peppercorns
- Strain, chill, remove fat, and reheat the stock. The meat may be boned and diced and added to the soup later. Add to the stock and simmer 1/2 hour longer or until the vegetables are tender:
- 1/4 cup chopped parsley
- 1/4 cup diced carrots
- 1 cup diced celery
- 1/2 bay leaf
- 1/4 cup barley
- 1/2 cup tomato pulp
- 1 tsp. dried thyme, marjoram, or basil
- Brown in a skillet 1 Tbs. flour
- Add and stir until blended 2 Tbs. butter
- Add the stock slowly, then the reserved meat and vegetables. Season to taste.
- When thoroughly heated, add (optional): ¼ cup dry sherry or Madeira or ½ cup red wine
- Serve the soup with slices of lemon
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