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Cooking Recipes
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Soups
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Ox Tail Soup
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| Ingredients: |
- 2 lb Ox tails; disjointed or
- 2 Veal tails
- 1 Onion; medium, sliced
- 2 Tbs Vegetable oil
- 8 cup Water
- 1 tsp Salt
- 4 Peppercorns
- 1/4 cup Parsley; chopped
- 1/2 cup Carrots; diced
- 1 cup Celery; diced
- 1 Bay leaf
- 1/2 cup Tomatoes; drained
- 1 tsp Thyme; dried, crushed
- 1 Tbs Unbleached flour
- 1 Tbs Butter or margarine
- 1/4 cup Madeira
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| Directions: |
- 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.
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