Oxtail soup #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Veal shin bones |
| 1½ | pounds | Beef shin bones |
| 1 | large | Onion; chopped |
| 1 | large | Oxtail |
| 4 | quarts | Brown stock or beef bouillon |
| 1 | pounds | Chopped beef |
| 1 | Carrot; chopped | |
| 3 | Leeks; well washed & chopped | |
| 2 | Stalks celery; chopped | |
| 2 | Tomatoes; chopped | |
| 1 | Clove garlic; minced | |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| 2 | tablespoons | Salt |
| 6 | White peppercorns | |
| 1½ | cup | Diced carrot |
| 1½ | Diced white turnip | |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Basil |
| Salt and pepper to taste | ||
| ½ | cup | Sherry |
| ½ | cup | Cornstarch |
Directions
Preheat oven to 400F. Place bones and chopped onion in a large roasting pan & bake for about 45-50 minutes or until well browned. Parboil oxtail in water to cover for 7 minutes Remove from water and tie in a piece if cheesecloth. Place browned bones in a stockpot with the bouillon. Bring to a boil & skim. Add oxtail, beef, chopped carrot, leeks, celery, tomatoes, garlic, bay leaf, thyme, salt & peppercorns. Bring to a boil & skim. Cover and let simmer for 5 hours. Separately cook diced carrot & turnip in salted water until just tender. Drain and reserve. Remove oxtail pieces from soup and reserve. Cover a large strainer with several layers of cheesecloth & place over a large kettle. Sprinkle cloth with rosemary, sage & basil.
Strain soup through cloth into kettle. Bring strained soup back to boil & season to taste with salt & pepper. Add the oxtail pieces, carrots and turnips. Combine sherry & cornstarch & mix well. Add to soup, stirring until soup is clear & thickened.
THE QUORUM
EAST COLFAX, DENVER
WINE: CHARDONAY, 1929
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .