Ox Tail Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lb. oxtails with separated joints
1 medium yellow onion, chopped
1 celery stalk, chopped
1 large carrot, chopped and 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 c. stock (chicken or beef)
3 whole cloves garlic, peel still on
Parsley, salt, pepper, bay leaf, thyme, olive oil
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Directions: |
Directions:1. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. 2. Heat 1 tbsp. of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. 3. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves and the stock. Add bay leaf, thyme, and half a tsp. of salt. Bring to simmer. 4. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender. 5. One hour before the meat is done, heat oven on 350°F. Toss carrots in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through. 6. When meat is tender, remove oxtails from the cooking liquid. Remove the fat from the rest of the stew. TIP: If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill overnight. The next day, scrape off the fat, reheat and then remove the meat from the dish. 7. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. 8. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving. |
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Personal
Notes: |
Personal
Notes: This recipe is in memory of Sara Chavez. It was one of her favorites
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