Danish Oxtail Soup
|Oxtails||3 Pound, cut up|
|Onion||1 Large, chopped|
|Carrots||2 Large, pared and sliced|
|Parsnip||1 Large, pared and sliced|
|White turnip||1 , pared and sliced|
|Water||6 Cup (96 tbs)|
|Leaf savory||1⁄2 Teaspoon, crumbled|
|Egg mimosa||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
1 Spread oxtails in a single layer in shallow roasting pan. Roast in very hot oven (450°) for 45 minutes, or until nicely browned. Drain off fat, reserving 2 tablespoons in pan.
2 Saute onion, carrots, parsnip and turnip in reserved fat in a large skillet or an electric slow cooker with a browning unit, 10 minutes, or until soft. Add browned oxtails. Drizzle brandy over; ignite carefully with a lighted match.
3 Place oxtail mixture in slow cooker; add water, salt, pepper, savory and bay leaf; cover slow cooker.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until oxtails are tender.
5 Ladle into soup bowls; place half an EGG mimosa in each, sprinkle with parsley.