Search for anything:

Ox Tail Soup

ethnic, soups

2 lb ox tails; disjointed or
1 each onion; medium, sliced
8 cup water
4 each peppercorns
1/2 cup carrots; diced
1 each bay leaf
1 teaspoon thyme; dried, crushed
1 tablespoon butter or margarine
2 each veal tails
2 tablespoon vegetable oil
1 teaspoon salt
1/4 cup parsley; chopped
1 cup celery; diced
1/2 cup tomatoes; drained
1 tablespoon unbleached flour
1/4 cup madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU