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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This is a wonderful fusion of both Asian and Italian flavors. It’s a hardy and flavorful version of a beef and vegetable soup. Once you have a taste, your will want another bowl before you know it. Ingredients:
3 lbs oxtails |
1 tablespoon butter |
1 tablespoon olive oil |
1 large onion, peeled and chopped |
3 pints beef stock or 3 pints chicken stock |
2 carrots, peeled and cut into thin slices |
1 sweet potato, medium sized |
2 sprigs fresh thyme |
2 sprigs fresh parsley |
2 garlic cloves |
6 peppercorns |
1 cup red wine (cabernet or merlot) |
1/4 cup cooking sherry |
1 1/4 cups shiitake mushrooms (sliced) |
2 cups mustard greens, halved and loosely chopped |
salt, to taste |
Directions:
1. Melt butter with olive oil in a large stockpot, add pieces of tail.
2. When the meat is brown on all sides , add onion.
3. When onion is a deep gold or has caramelized, add stock, carrot, potatoes, wine, sherry and herbs tied securely in a cheesecloth bag.
4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
5. Remove herbs bag.
6. Remove Oxtails and separate the meat from the bones; discard bones and return meat to soup.
7. At the same time as the meat add sliced mushrooms and Mustard Greens.
8. Let cook for another 10min.
9. Serve as is or over thick noodles.
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