Ox-Tail Soup
- 1 ox tail
- 2 pounds lean beef
- 4 carrots
- 3 onions
- Thyme
- 4 quarts cold water
Cut the tail into several pieces and fry brown in butter. Slice the onions and carrots, and when you remove the ox-tail from the frying-pan, put in these and brown also. When done tie them in a bag with a bunch of thyme and drop into a soup pot. Lay the pieces of ox-tail in the same, then the meat cut into small slices. Grate over them the two whole carrots, and add four quarts of cold water with pepper and salt. Boil four to six hours, in proportion to the size of the tail. Strain 15 minutes before serving and thicken with 2 tablespoons of browned flour. Boil 10 minutes longer.
Submitted by Jun 14, 2009
7 min
85 min
92 min