Oxtail Soup
By: Anonymous
Published: Saturday, December 5, 2009 - 12:58am

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
1 bay leaf
12 whl peppercorns
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.