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Prep Time: 0 Minutes Cook Time: 190 Minutes |
Ready In: 190 Minutes Servings: 8 |
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A different twist on Oxtail Soup. This is not how I usually make my oxtail soup but I have followed this recipe and it is delicious. Ingredients:
3-4 pounds beef oxtail |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 large onion, chopped |
2 carrots, sliced |
1/2 parsnip, sliced |
3 garlic cloves, minced or finely chopped |
1/2 turnip, peeled and diced |
2 tablespoons brandy (optional) |
6 cups water |
1/2 teaspoon dried thyme |
1 bay leaf (optional) |
1/2 cup barley (optional) |
2 ounces dried mushrooms (my mother-in-law used the polish dried mushrooms) |
note: i use portabello mushrooms |
Directions:
1. Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
2. Spread oxtails on a shallow roasting pan.
3. Roast at 450 degrees F (230 degrees C) for 45 minutes.
4. Drain off fat, reserving about 2-3 tablespoons.
5. Add 1 cup of water to roasting pan in which oxtails were browned.
6. Heat stirring constantly to dissolve browned bits.
7. Set aside.
8. In a large dutch oven, gently saute onion, carrots, parsnip, garlic, mushrooms and turnip in reserved fat until soft, about 10 minutes.
9. Add browned oxtails.
10. Drizzle brandy over the saute mixture.
11. Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water.
12. Add bay leaf, thyme, barley, salt, and pepper.
13. Bring to boil, then reduce heat.
14. Cover and simmer slowly for 2-3 hours.
15. Adjust seasonings to your taste.
16. 6 - 8 servings
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