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Oxtail Soup

Chef.at.Home's picture
Ingredients
  Oxtail 1 , cut in 3 inch sections
  Water 6 Cup (96 tbs)
  Onion 1 Large, sliced
  Celery 1⁄2 Cup (8 tbs), chopped
  Minced parsley 2 Tablespoon
  Diced carrots 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Tomato puree/Canned, condensed tomato soup 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Black pepper 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
Directions

1. Wipe pieces of oxtail with a clean, damp cloth, put into a 2-quart kettle with water, onion, celery, parsley, carrots and 1/2 tea spoon salt. Cover and simmer 1 hour.
2. Add the tomato puree, bay leaf and the black pepper. Cover and simmer 20 minutes more. Strain and cool.
3. Melt the butter, stir in the flour, add a little of the cooled broth to make a paste.
4. Heat the strained soup, add the flour mixture, heat and stir until smooth and thickened. Taste and add salt if needed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Everyday

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