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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 lbs oxtails, split into 1-inch pieces |
1 tablespoon butter |
1 large onion, peeled and chopped |
3 pints beef stock |
1 carrot, peeled and cut into thin slices |
1 stalk celery, cut into thin slices |
1 sprig fresh thyme |
2 sprigs fresh parsley |
1 bay leaf |
1/2 cup chopped tomato (canned is fine) |
1 cup red wine (cabernet or merlot) |
1 tablespoon worcestershire sauce |
6 peppercorns |
salt, to taste |
Directions:
1. Melt butter, add pieces of tail in a large stockpot. 2. When the meat begins to brown, add onion. 3. When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag. 4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours. 5. Remove herbs. 6. Separate meat of the oxtail from the bones; discard bones. 7. Reheat soup and serve with a little of the meat in each bowl. |
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