(Oxtails are beef, and they make the most delicious soup. Here it is made with onions, carrots, celery, thyme, and wine. It does take a long simmering time, but requires little work. The result is well worth it.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- 2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
- 1/2 cup unsifted flour plus 2 tablespoons
- 2 Tablespoons beef drippings or cooking oil
- 2 medium-size yellow onions, peeled and minced
- 2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
- 2 Tablespoons tomato paste
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/2 teaspoon thyme
- 3 cloves
- 2 sprigs parsley
- 2 medium-size carrots, peeled and diced
- 1 stalk celery, diced
- 1/3 cup dry sherry or port wine (optional)
Preparation:
Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.
Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.
Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.
Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.
Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
Yield: 6 servings
Recipe Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
Reprinted with permission.
Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.
Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.
Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.
Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
Yield: 6 servings
Recipe Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
Reprinted with permission.
