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Oxtail Soup Recipe

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This recipe for Oxtail Soup is from Laura's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Half an Oxtail (the thin end)
1 onion
1 carrot
1 small turnip
1 celery stick
small bunch of herbs
6 peppercorns
2 cloves
piece of Mace
1 oz butter
3 pints beef stock or water
1 tbsp. plain flour
salt & pepper

Directions:
Directions:
First joint the oxtail and blanch it (put it into a saucepan with a pinch of salt, cover with cold water and bring to the boil. Stain off the water, put the joints into cold water for a minute, then wipe them with a cloth). Season a dessertspoon of flour with salt & pepper, and roll the joints of oxtail in it. Melt the butter in a saucepan, and brown the joints well in this, turning them over so that both sides are browned. Add the stock or water and bring to the boil. Let it boil gently 30 minutes, removing the scum as it rises.

Prepare the vegetables and cut them into quarters and add, together with the herbs and spices tied in a piece of muslin. Season with salt & pepper an simmer for three and a half hours. Then strain off the stock.

Reserve the pieces of oxtail, rub the vegetables though a sieve (or blend), skim off any fat from the stock, add the flour with the stock. When the soup is hot, add the flour and stir while it boils gently for five minutes. Add the pieces of the meat and serve

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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