Oxtail Soup

Ingredients

2 oxtails - (abt 6 lbs)
2 tablespoons butter
2 carrots sliced
2 turnips sliced
3 onions sliced
1 leek sliced
1 bn celery sliced
1 bn savory herbs such as
basil or rosemary tied with twine
4 whl cloves
2 slc ham chopped
3 quarts water plus
1/2 cup water
1 tablespoon salt
1/4 cup flour
2 tablespoons ketchup
cup Port

Preparation

1
Place oxtails and butter in Dutch oven or large soup pot. Add carrots, turnips, onions, leek, celery, herbs, bay leaf, peppercorns, cloves, ham and 1 cup water. Cook over high heat, stirring occasionally, until vegetables soften, 8 to 10 minutes.
2
Add remaining water, except for 1/2 cup, and bring to boil. Add salt. Skim fat and scum. Simmer gently until oxtails are tender, 3 to 3 hours 30 minutes. Remove oxtails and set aside.
3
Skim fat and scum again. Strain soup, discarding vegetables, herbs, spices and ham, and return soup to pot. Combine flour and 1/2 cup water and add to soup to thicken. Add ketchup and Port. Return oxtails to soup and simmer 5 minutes.
4
This recipe yields 10 servings.

Tools

Yield:

10.0 servings

Added:

December 5, 2009

Creator:

Anonymous

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