Oxtail Soup #1

Recipe look good to you?     

Oxtail Soup #1 Ingredients

1 1/2 lb Veal shin bones	1/2 ts Thyme
1 1/2 lb Beef shin bones	2 tb Salt
1 lg Onion; chopped	6 White peppercorns
1 lg Oxtail	1 1/2 c Diced carrot
4 qt Brown stock or beef bouillon	1 1/2 Diced white turnip
1 lb Chopped beef	1/2 ts Rosemary
1 Carrot; chopped	1/2 ts Sage
3 Leeks; well washed & chopped	1/2 ts Basil
2 Stalks celery; chopped	Salt and pepper to taste
2 Tomatoes; chopped	1/2 c Sherry
1 Clove garlic; minced	1/2 c Cornstarch
1 Bay leaf

Instructions for Oxtail Soup #1

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Nautico's Oxtail Soup

Tomato Oxtail Soup

Oxtail Soup #2

Oxtail Soup #3