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Oxtail Soup Recipe

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This recipe for Oxtail Soup, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Shogren
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 tbsps lard or butter
1 good-sized oxtail cut into 1" pieces at the joints
pot vegetables: can include carrots, celery, onion, leeks if you have them, turnips, etc. Most common are the carrots, celery and onion.
4 qts. water
1-2 bay leaves
sprig or pinch of thyme
3 tbsp butter
4 tbsps flour
Madeira or sherry wine
salt

Directions:
Directions:
Heat butter in 3 qt saucepan, add diced vegetables and oxtail pieces and brown slowly. Pour cold water into meat and vegetables, add bay leaves, thyme and peppercorns. Bring to a boil and simmer covered for 2 hours. Remove oxtail pieces, remove meat from bones and dice. Return meat to soup. Heat 3 tbsps butter in small skillet. Stir in flour, and let brown slowly to a cocoa color.Ladle a cup or so of hot soup into this mixture gradually, stirring until smooth and thickened. Pour this into the soup mixture, stirring as you do so. Let soup simmer another 30 minutes. Season with paprika, wine and salt to taste.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
Oxtail is hard to find these day. I like to leave the bones and meat together in this soup. It may make it more like a stew, but it is fun to have the bone and its meat in your soup dish.
If you wish you may add diced potatoes to the soup as well.

 

 

 

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