Yield: 4 Servings
|1 kilograms||Ox-tail; cut into pieces, ( I plan to use some beef marrow bones and beef soup meat)|
|1 kilograms||Beetroot; washed and cut into small pieces|
|2 mediums||Onions; chopped|
|2 mediums||Carrots; chopped|
|2 mediums||Parsnips; chopped|
|1 teaspoon||Wine vinegar; ( with appropriate Rabbinical approval), up to 2|
|2 \N||Bay leaves|
|½ medium||Cabbage; outer leaves removed|
|100 millilitres||Sour cream; (I ignore this - not Kosher, or use a vegetable stock cube & no meat )|
|1 small||Bunch fresh dill|
|1 small||Bunch fresh parsley|
|1 tablespoon||Butter or oil; ( I plan to use oil)|
I saw this being made on Australian Local TV the other night and thought that perhaps you all might all like this recipe and the related web page address.
Here is the web site for other interesting recipes
A version of the Northern European Borscht.
Make stock by placing the ox-tail pieces( I will use beef) in a large pot, cover with water and bring to the boil. Skim off any scum that comes to the surface and let the oxtail simmer for at least an hour and a half. Use a paper towel to remove any more fat from the surface. Strain liquid, reserving meat and bones as well as the stock.
In a large pan add butter or oil, and sauté chopped onion, carrots and parsnips for 4 to 5 minutes. Add chopped beetroot to the vegetables, cook for a further 2 minutes.
Finally, add the ox-tail stock, vinegar, sugar and the bay leaves, dill and parsley tied together with butcher's string (cotton string that wont disintegrate in the heat) and shredded cabbage to the other ingredients, simmer for 40-45 minutes.
Remove the meat from the ox-tail bones and add to the mixture just before serving.
Remove the bay leaves, parsley and dill.
Top with a dollop of sour cream (this I would ignore) and chopped dill.
Note: The mixture may be pureed before adding the meat if a smoother texture is required.
Wine: Shiraz Cabernet Blend.
© 1997 Australian Broadcasting Corporation Posted to JEWISH-FOOD digest by Gold <gold@...> on Apr 20, 1998