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Oxtail Stock

Meal.Mates's picture
Don€™t go by the literal meaning of an Oxtail Stock. It€™s a delicate combination of beef, ham and oxtails, perfect for any meat-lover. There are variations in the way on oxtail stock is prepared, either in the form of stew or soup. Even more interestingly, nothing is a left over! Don't let go off this grand opportunity for making use of all your ingredients. I am sure once cooked, it would be repeated often for your family.
Ingredients
  Oxtails 2 1⁄2 Pound, cut up
  Ham 1⁄4 Pound, diced
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped turnip 1⁄2 Cup (8 tbs)
  Chopped leek 1⁄4 Cup (4 tbs) (White And Some Green)
  Butter/Rendered beef fat 3 Tablespoon
  Water 8 Cup (128 tbs)
  Savory sprig 2
  Thyme sprig 2
  Parsley sprigs 4 Small
  Tomato paste 2 Tablespoon
  Port wine 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
Directions

Saute oxtails, ham and vegetables in beef fat over high heat, stirring constantly, until browned.
Add water, herbs, tomato paste, wine, salt and pepper.
Cover, bring to gentle boil and cook 2-1/2 to 3 hours, or until oxtails are tender.
During cooking, skim off any scum that rises to surface.
Remove oxtails, strain, cool, jar, cover and refrigerate.
Reserve meat from oxtails for use in soups, or serve oxtails as a meat course.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup

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