2 lb ox tails, disjointed or
2 each veal tails
1 each onion, medium, sliced
2 tbsp vegetable oil
8 cup water
1 tsp salt
4 each peppercorns
1/4 cup parsley, chopped
1/2 cup carrots, diced
1 cup celery, diced
1 each bay leaf
1/2 cup tomatoes, drained
1 tsp thyme, dried, crushed
1 tbsp unbleached flour
1 tbsp butter or margarine
1/4 cup madeira
A Recipe for
Ox Tail Soup
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This Recipe for Ox Tail Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Ox Tail Soup from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 6
Ox Tail Soup Recipe brought to you by Recipes To-Go