Consomme With Oxtails
|Olive oil||3 Tablespoon|
|Oxtail||4 Pound (About 1 Medium)|
|Tomatoes||8 Large, peeled and seeded|
|Beef broth||2 Quart|
|Freshly ground pepper||To Taste|
|Coarse salt||To Taste|
|Garlic||1 Clove (5 gm), crushed in a garlic press|
|Fresh basil sprig/1/8 teaspoon dried basil||1|
|Sliced carrot||1 Cup (16 tbs)|
|Fresh peas||1 Cup (16 tbs)|
|Plantains||4 , boiled|
Heat oil in a soup kettle.
Add oxtail and cook until well browned.
Mince tomatoes and onions together.
Add to meat in kettle, reduce heat, and simmer 3 minutes.
Add broth and seasonings.
Cook uncovered 1 1/2 hours, then add carrot and peas; continue to cook until meat easily comes from the bones.
Serve consomme with a piece of meat and a plantain half in each soup plate.