Free Recipe Oxtail Soup #1
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Oxtail Soup #1 Recipe
1-1/2 lb Veal shin bones
1-1/2 lb Beef shin bones
1 lg Onion; chopped
1 lg Oxtail
4 qt Brown stock or beef bouillon
1 lb Chopped beef
1 Carrot; chopped
3 Leeks; well washed & chopped
2 Stalks celery; chopped
2 Tomatoes; chopped
1 Clove garlic; minced
1 Bay leaf
1/2 ts Thyme
2 tb Salt
6 White peppercorns
1-1/2 c Diced carrot
1-1/2 Diced white turnip
1/2 ts Rosemary
1/2 ts Sage
1/2 ts Basil
Salt and pepper to taste
1/2 c Sherry
1/2 c Cornstarch
Oxtail Soup #1 Preparation
Preheat oven to 400F. Place bones and chopped onion in a large roasting pan & bake for about 45-50 minutes or until well browned. Parboil oxtail in water to cover for 7 minutes Remove from water and tie in a piece if cheesecloth. Place browned bones in a stockpot with the bouillon. Bring to a boil & skim. Add oxtail, beef, chopped carrot, leeks, celery, tomatoes, garlic, bay leaf, thyme, salt & peppercorns. Bring to a boil & skim. Cover and let simmer for 5 hours. Separately cook diced carrot & turnip in salted water until just tender. Drain and reserve. Remove oxtail pieces from soup and reserve. Cover a large strainer with several layers of cheesecloth & place over a large kettle. Sprinkle cloth with rosemary, sage & basil. Strain soup through cloth into kettle. Bring strained soup back to boil & season to taste with salt & pepper. Add the oxtail pieces, carrots and turnips. Combine sherry & cornstarch & mix well. Add to soup, stirring until soup is clear & thickened. THE QUORUM EAST COLFAX, DENVER WINE: CHARDONAY, 1929 From the <Micro Cookbook Collection of French Recipes>.
Cooking Temperature:
Recipe Serves: 6
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