Ingredients: |
Ingredients: 5 pounds beef oxtails, cut into sections
1 large-medium onion, medium dice
6 ounces carrots, medium dice
6 ounces celery, medium dice
1 1/2 gallons beef stock
Sachet:
1 bay leaf
Pinch thyme
6 black peppercorns
2 whole cloves
1 clove roasted garlic
1 1/4 pounds carrot, small dice
1 1/4 pounds white turnips, small dice
3/4 pound leek, white part only, cut julienne
4 ounces butter
3/4 pound canned tomatoes, drained, coarsely chopped
2 ounces sherry or red wine
Salt and pepper to taste
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Directions: |
Directions:Place oxtails in a bake pan and brown at 450 degrees in oven. When they are partially browned, add the mirepoix to the pan and brown along with oxtails.
Place the oxtails and mirepoix in a stock pot with the stock.
Pour off the fat from the pan in which the meat was browned. Deglaze the pan with a littler of the stock and add this to the stock pot.
Bring to a boil. Reduce heat to a simmer and skim well. Add the sachet.
Simmer until the meat is tender, about 3 hours. Add a little water if necessary during cooking to keep the meat completely covered.
Remove the pieces of oxtail from the broth. Trim the meat off the bones and dice it. Place it in a small pan with a little of the broth. Keep warm if the soup is to be finished immediately, or chill for later use.
Strain broth. Degrease carefully.
Sweat the carrots, turnips and leeks in the butter until about half cooked.
Add the broth, Simmer until vegetables are tender.
Add tomatoes and the reserved oxtail meat. Simmer another minute.
Add wine. Season to taste with salt and pepper. |
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