Bon Appétit SOUPS
RECIPE NAME:  OXTAIL SOUP
RECIPE BY: BON APPETIT!
SERVING SIZE: 6 to 8
PREPARATION TIME: 4 hours
 INGREDIENTS:
3 pounds oxtails -
3 teaspoons salt -
1/4 teaspoon  ground black pepper -
1 - onion chopped
2 - carrots peeled and sliced
1 - parsnip peeled and sliced
2 - turnip peeled and diced
2 tablespoons brandy (optional)
6 cups water -
1/2 teaspoon savory -
1 - bay leaf -
1/2 cup barley -
8 to 10 - dried black mushrooms -
 
DIRECTIONS:
  • Rehydrate dried mushrooms in hot water for 30 to 45 minutes.
  • Drain and slice.
  • Trim all fat off oxtails.
  • Spread on a shallow roasting pan.
  • Roast at 450F for 45 minutes.
  • Drain off fat, reserving about 2 tablespoons.
  • Add 1 cup of water to roasting pan in which oxtails were browned.
  • Heat, stirring constantly, to dissolve browned bit.
  • Reserve.
  • In a large stock pot, sauté onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes.
  • Add browned oxtails.
  • Drizzle brandy over the sauté.
  • Ignite.
  • Pour reserved water and browning over the oxtails and vegetables.
  • Add remaining 5 cups of water.
  • Add savory, bay leaf, barley, salt and pepper.
  • Bring to boil, and then reduce heat.
  • Cover, and simmer slowly for 2 hours.
  • Adjust seasonings.
Notes - Comments: 

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