Classic Oxtail Soup
|Oxtails||2 Pound, cut into 2 inch pieces|
|Vegetable oil||2 Tablespoon|
|Cold water||2 Quart|
|Onion||1 Small, peeled|
|Bay leaf||1 , tied in a square of cheesecloth|
|Garlic||1 Clove (5 gm), tied in a square of cheesecloth|
|Onion||1 Large, peeled|
|Leek||1 , well cleaned (White Part Plus 1 Inch Of Green)|
|Carrots||3 , scraped|
|White turnip||1 Small, peeled|
|Potatoes||2 Medium, peeled|
|Tomato||1 Medium, peeled|
In a large skillet over high heat, brown oxtails well on all sides in oil.
Transfer pieces to a soup pot with a slotted spoon, reserving 3 tablespoons fat in the skillet.
Add enough water to cover the oxtails by 1 or 2 inches, then add small onion, spice bag and salt.
Bring to a boil and skim foam from surface.
Reduce heat, cover and simmer about 3 hours or until meat is very tender.
Strain soup, discarding onion and spice bag.
Cover oxtails and refrigerate.
To remove fat easily, chill soup and lift solidified fat from top.
Cut remaining vegetables into large chunks.
Saute onion, leek, celery, carrots and turnip briefly in reserved fat.
Return broth to soup pot and add potatoes and sauteed vegetables.
Simmer 30 minutes.
Add oxtails and tomato and simmer 15 to 20 minutes longer.
Sprinkle with chopped parsley if desired.