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Oxtail Soup

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Ingredients
  Unsalted butter 4 Tablespoon
  Oxtail 2 1⁄2 Pound, cut into pieces (1 Large)
  Celery stalks 3 , chopped
  Carrot 1 , sliced
  Turnip 1 Small, peeled and sliced
  Peppercorns 10
  Onion studded with 4 cloves 1
  Bouquet garni 1 (Parsley Stalks, Pinch Of Dried Thyme, Small Bay Leaf, Tied In A Cheesecloth Bag)
  Water 2 Quart
  Port wine 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a heavy skillet melt 1 or 2 tablespoons of butter and brown the oxtail, celery, carrot, and turnip.
2. Add more butter as needed and transfer to a stockpot adding the peppercorns, studded onion, bouquet garni, and water.
3. Bring to a boil and simmer with cover for 4 hours until the meat falls off the bones.
4. Into a clean bowl strain the soup and discard the vegetables.
5. Removing the fat from the meat put the meat in a bowl.
6. Cooling both the broth and the meat, cover and refrigerate until needed.
7. Into a saucepan when ready to serve, put the meat and the broth and season with salt and pepper to taste.
8. Reheat and add the port wine just before serving.

SERVING
9. Serve hot with a garnish of fresh cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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