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Oxtail Soup

Budget.Gourmet's picture
Ingredients
  Oxtail 2 Pound, cut into 2- inch pieces
  Flour 1⁄4 Cup (4 tbs)
  Bacon drippings/Vegetable oil 1 Tablespoon
  Chopped onion 2 Cup (32 tbs)
  Well seasoned beef/Vegetable / other stock / water 5 Cup (80 tbs)
  Parsley sprigs 5
  Bay leaf 1
  Whole cloves 2
  Peppercorns 4
  Thyme 1⁄2 Teaspoon
  Tarragon 1⁄2 Teaspoon
  Carrots 1 Cup (16 tbs), sliced
  Celery ribs 2 , diced
  Turnips 1 Cup (16 tbs), diced
  Lemon juice 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Minced parsley 3⁄4 Cup (12 tbs)
Directions

Roll oxtail pieces in flour until lightly coated.
Heat oil in a Dutch oven or heavy soup kettle and stir in meat to brown thoroughly.
Stir in onions and cook until golden.
Pour stock over meat, reduce heat, and add parsley sprigs, bay leaf, cloves, peppercorns, thyme, and tarragon.
Cover and simmer about 3 hours.
Add vegetables and continue simmering until meat falls from the bones, (1 hour or more).
Discard bones, skim fat from the surface, and stir in lemon juice.
Taste and correct seasonings; sprinkle on parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Sprinkling
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Quick
Servings: 
2

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