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Danish Oxtail Soup

Love.Food's picture
Ingredients
  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
  Brandy 2 Tablespoon
  Water 6 Cup (96 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Leaf savory 1⁄2 Teaspoon, crumbled
  Bay leaf 1
  Egg mimosa 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Slow Cooked
Ingredient: 
Meat

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