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English Oxtail Soup

Meal.Mates's picture
Ingredients
  Rendered beef fat/Butter 1⁄2 Cup (8 tbs)
  Unbleached flour 2 Tablespoon
  Oxtail stock 8 Cup (128 tbs)
  Dry sherry To Taste
  Minced parsley 1 Tablespoon
Directions

Cook vegetables in beef fat, covered, 5 minutes.
Remove cover and brown well.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until slightly thickened.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until vegetables are tender.
Season to taste with sherry and sprinkle with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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