Oxtail soup #1

Yield: 6 Servings

Measure 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 \N Carrot; chopped
3 \N Leeks; well washed & chopped
2 \N Stalks celery; chopped
2 \N Tomatoes; chopped
1 \N Clove garlic; minced
1 \N Bay leaf
½ teaspoon Thyme
2 tablespoons Salt
6 \N White peppercorns
1½ cup Diced carrot
1½ \N Diced white turnip
½ teaspoon Rosemary
½ teaspoon Sage
½ teaspoon Basil
\N \N Salt and pepper to taste
½ cup Sherry
½ cup Cornstarch

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, .

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