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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Oxtail Soup Mix Pot Roast Recipe

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This recipe for Oxtail Soup Mix Pot Roast is from Fishman Family 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:  
1 piece (about 3 lbs.) beef rump
1 tsp. salad oil (optional)
2 onions (1 lb. total), peeled and sliced
1 bottle (12 oz.) beer
1 pacakge (1.8 oz) oxtail soup mix
Directions:
Directions:
1. Wipe meat with a damp towel. Place a 5-6 quart pan over high heat and add oil (if desired). Add meat and brown lightly all over, turning as needed, about 5 minutes.
2. Transfer meat to a bowl. Add onions and 2 Tbs. water to the pan. Stir frequently until onions are lightly browned, about 5 minutes.
3. Add beer, soup mix, and 1 cup water to pan; stir to release brown bits. Add beef and any juice. Bring to a boil, reduce heat, cover, and simmer gently until meat is very tender when pierced, about 3 hours.
4. Lift meat onto a platter and keep warm. Let stand at least 10 minutes to slice neatly. Meanwhile, if needed, boil sauce, uncovered, over high heat, stirring occasionally, until reduced to 3 cups.
5. Slice roast and serve with gravy.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3½ hours
Personal Notes:
Personal Notes:
Beef rump is very lean. You can also use bonded and tied beef chuck, which gets more succulent but doesn't slice as neatly. Serve the meat and gravy with mashed potatoes.

 

 

 

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