Free Recipe Ox Tail Soup

Recipe Type: G Recipes

Recipe Preparation: simmer

Cooking Ingredients for Ox Tail Soup Recipe

2 lb Ox tails; disjointed or
2 Veal tails
1 Onion; medium, sliced
2 tb Vegetable oil
8 c Water
1 ts Salt
4 Peppercorns
1/4 c Parsley; chopped
1/2 c Carrots; diced
1 c Celery; diced
1 Bay leaf
1/2 c Tomatoes; drained
1 ts Thyme; dried, crushed
1 tb Unbleached flour
1 tb Butter or margarine
1/4 c Madeira

Ox Tail Soup Preparation

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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 6

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