OXTAIL SOUP

Oxtail Soup image

Make and share this Oxtail Soup recipe from Food.com.

Provided by UnknownChef86

Categories German

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 15

Previous Next

Ingredients

2 lbs oxtails, disjointed or 2 veal tails
2 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon salt
8 cups water
1/4 cup parsley, chopped
4 peppercorns
1 cup celery, diced
1/2 cup carrot, diced
1/2 cup tomatoes, drained
1 bay leaf
1 tablespoon unbleached flour
1 teaspoon thyme, dried, crushed
1/4 cup madeira wine
1 tablespoon butter or 1 tablespoon margarine

Steps:

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.

Nutrition Facts : Calories 88, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 438.2, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 0.8

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #beef #vegetables #american #kid-friendly #dietary #comfort-food #inexpensive #northeastern-united-states #meat #taste-mood #savory #presentation #served-hot #4-hours-or-less #soul