Oxtail Soup
- 2 ox-tails
- 1 onion stuck with 6 cloves
- 1/4 cup salt pork fat
- 2 quarts cold water
- pepper and cayenne
- 1 cup brown stock
- 1 sprig parsley
- 2 tablespoons carrot
- 2 tablespoons celery
- 2 teaspoons salt
- 3 tablespoons Madeira Wine
- 2 tablespoons butter
- 2 tablespoons flour
Cut ox-tails at joints, add onion, and saute in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour. Strain; cool; remove fat. Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. Reheat, add Madeira and serve like a rascal with a smile on your face.
Submitted by Jul 13, 2009
20 min
120 min
140 min