Oxtail and vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oxtails | |
| ½ | cup | All Purpose Flour |
| 3 | tablespoons | Shortening (Divided) |
| 2 | quarts | Water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Peppercorns |
| dash | Cayenne | |
| 2 | tablespoons | Flour (Plus shortening from |
| Above) | ||
| 1 | Bay leaf | |
| 1 | medium | Onion OR Leek, diced |
| 1 | Celery stalk, diced | |
| 1 | Carrot, diced | |
| ½ | cup | Tomato puree |
| 1 | teaspoon | Worestershire |
| Chopped parsley | ||
| Salt & Pepper | ||
Directions
THICKENER
Have oxtails cut into pieces; roll in ½ cup flour. Brown in two Tb shortening in large kettle. Add water, salt, peppercorns, cayenne and bay leaf. Bring to boil; skim; cover and simmer for 3 hours or until meat is tender. Strain broth; cool and remove fat. Separate meat from bones.
To broth, add meat and vegetables. Bring to a boil and simmer for 30 minutes. Add tomato puree and simmer for 10 minutes.
In skillet brown 2 tablespoons of flour, blend with 1 tb of the shortening. Add to soup and bring to boil.
Add worcestershire, parsley and salt and pepper to taste.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 02-12-95