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Oxtail Soup Recipe

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

Ann Marie Smith
Added: Monday, December 11, 2006


2 lbs. oxtail, trimmed into cubes
1/2 c flour + 2 T.
oil for frying
2 med. onions chopped
6 c. beef broth
2 T. tomato paste
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
3 whole cloves
2 sprigs parsley
2 bay leaves
2 carrots chopped
1 stalk celery chopped
1/3 c. sherry or port

Dredge oxtail in 1/2 c. flour. Brown in oil, and drain on paper towels. On mod. heat, cook onions 8-10 min. Sprinkle with 2 T. flour and brown. Add broth, tomato paste, salt and pepper. In a cheesecloth, tie bay leaf, thyme, cloves and parsley. Add to pot with oxtail and simmer 3 hours until meat pulls from the bone. Skim fat and remove cheesecloth. Seperate meat from the bone and return the meat to the pot with carrots and celery, 10-15 min. Add sherry, 1 min. more and serve.




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