Ox Tail Soup Recipe

Step 1

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry fry pan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add Madeira just before serving.

Things You'll Need

  • 2lb Ox tails; disjointed
  • 1ea Onion; medium, sliced
  • 8c Water
  • 4ea Peppercorns
  • 1/2c Carrots; diced
  • 1ea Bay leaf
  • 1ts Thyme; dried, crushed
  • 1tb Butter or margarine
  • 2ea Veal tails
  • 2tb Vegetable oil
  • 1ts Salt
  • 1/4c Parsley; chopped
  • 1c Celery; diced
  • 1/2c Tomatoes; drained
  • 1tb Unbleached flour
  • 1/4c Madeira

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