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Copenhagen Oxtail Soup

Budget.Gourmet's picture
Ingredients
  Oxtails pieces 3 Pound
  Salt 3 Teaspoon
  Pepper 1⁄8 Teaspoon
  Onion 1 Large, chopped to make 1 cup
  Carrots 2 , pared and sliced
  Parsnip 1 , pared and sliced to make 3/4 cup
  Turnip 1 , pared and sliced
  Brandy 2 Tablespoon
  Water 6 Cup (96 tbs)
  Savory 1⁄2 Teaspoon, crumbled
  Bay leaf 1
  Eggs mimosa 4 (As Required)
  Eggs 1
  Parsley 1 Tablespoon, chopped
Directions

GETTING READY
1) Preheat the oven to 450° F.

MAKING
2) In shallow roasting pan, place the oxtails in a single layer and sprinkle with the salt and pepper.
3) Roast in the preheated oven for 45 minutes, or until browned. Then drain and reserve 2 tablespoons of the fat.
4) In a kettle or Dutch oven, saute the onion, carrots, parsnip and turnip in the reserved fat for 10 minutes, or until soft.
5) Stir in the oxtails, then drizzle over the brandy and flame.
6) Pour water into the roasting pan where the oxtails were roasted, then stir continuously to dissolve the browned bits and pour into the Dutch oven.
7) Stir in the savory and bay leaf, bring to a boil, then simmer covered on a low heat for 2 hours until thoroughly cooked.

SERVING
8) Ladle into the soup bowls, garnish each with 1/2 egg, sprinkle with the parsley and serve immediately with crusty French bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
175 Minutes
Ready In: 
0 Minutes
Servings: 
4

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