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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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My boyfriend told me I should try making something with oxtail and, although I will probably never eat it, I thought I'd try this. The recipe comes from Stella Standard's book (Soup for All Seasons). Prep and cook times are both estimates. Ingredients:
3 lbs oxtails |
1 garlic clove, crushed |
1 cup onion, chopped |
1 cup carrot, chopped |
1 turnip, diced |
8 cups beef bouillon |
salt and pepper |
1 cup dry white wine |
madeira wine, to serve |
Directions:
1. Wash the oxtails and cut them in 4-inch lengths. Put them in a pot with all the ingredients except the wine. Bring to a simmer and skim. Cover and cook slowly 1 1/2 hours.
2. Remove the oxtails and puree the soup. Put the oxtails in a pan, add the wine, cover and simmer 10 minutes.
3. Remove all the meat from the bones and add it, along with the wine, to the soup.
4. Put one tablespoon of madeira in each soup bowl and cover with boiling soup.
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