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Oxtail Soup Recipe | |
Soup | |
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Ingredients:
3 pounds beef oxtail 3 teaspoons salt 1/4 teaspoon ground black pepper 1 onion, chopped 2 carrots, sliced 1 parsnip, sliced 1 turnip, peeled and diced 2 tablespoons brandy (optional) 6 cups water 1/2 teaspoon dried savory 1 bay leaf 1/2 cup barley 2 ounces dried mushrooms
Directions:
1 Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice. 2 Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons. 3 Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve. 4 In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite. 5 Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings. Makes 6 - 8 servings
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