Oxtail Soup

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.

Submitted 6/13/05.
Source: Internet/Milarie Rude
Submitted By: Marlen
matchlessm@aol.com
Oxtail Soup