Oxtail Soup

Source : Trim The Fat Of The Oxtails And Dredge In A Half A Cup Of Flour Stop Brown The Oxtails Over High Heat Remove And Drain On Paper Towels Over Moderate He...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 20, 2021

Step:

  1. Trim the fat of the oxtails and dredge in a half a cup of flour stop brown the oxtails over high heat, remove and drain on paper towels.

  2. Over moderate heat brown the onions, parsnip, turnip, and celery. Then add 2 tablespoons flour and mix well

  3. Dissolve beef cubes in water

  4. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf in cheesecloth with time, clothes, and parsley. Return oxtail two-part, cover and simmer for three hours (add potatoes after two hours) until meat is fork tender. Called and skim off fat (this is easier with the spoon dipped into cold water) remove cheesecloth bag

  5. Separate meat from bones, cut into bite-size pieces, and return to part along with the carrots and celery

  6. Cover and simmer for 15 minutes until carrots are tender, mixing sherry/brandy/port wine


Ingredients

  1. 500 g oxtail
  2. 500 g stewing beef
  3. 2 tablespoons brandy/sherry/port wine
  4. 5 cups water
  5. 1 bay leaf, half teaspoon thyme, three cloves, two bay leaves, and fresh parsley (in cheesecloth)
  6. 2 large potatoes cubed
  7. 3 cubes beef cubes (mixed in with the water)
  8. 1 parsnip sliced
  9. 1 turnip sliced
  10. 2 celery stalks diced
  11. 1 onion chopped
  12. 1 small can Tomato paste
  13. 2 teaspoons salt
  14. 1/4 teaspoon pepper
  15. 2 ounces mushrooms

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