Total Steps
3
Ingredients
18
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1/3 cup Port
- 2 tablespoons ketchup
- 2 oxtails oxtails (about 6 lbs)
- 2 tablespoons butter
- 2 carrots, sliced
- 2 turnips, sliced
- 3 onions, sliced
- 1 leek, sliced
- 1 bunch celery, sliced
- 1 bunch savory herbs (such as thyme, basil, or rosemary), tied with twine
- 1 bay leaf
- 12 whole peppercorns
- 4 whole cloves
- 2 slices ham, chopped
- 3 quarts water
- 1/2 cup water
- 1 tablespoon salt
- 1/4 cup flour
Instructions
1
Step 1
8 to 10 minutes
Place oxtails and butter in a 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.
2
Step 2
3 to 3 hours 30 minutes
Add remaining water, except for 1/2 cup, and bring to a boil. Add salt. Skim fat and scum. Simmer gently until oxtails are tender. Remove oxtails and set aside.
3
Step 3
5 minutes
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.
Tools & Equipment
Dutch oven
large soup pot
twine
strainer