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Oxtail Beef Soup
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1
Reviews
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By:
Louise Barnes
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Oxtail Beef Soup Recipe creates a very robust, flavorful and tasty soup using oxtails, lard, bacon rind or ham scraps, onion, celery, carrot, leek, white wine, bay leaf, peppercorns, juniper berries and mushrooms.
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INGREDIENTS
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2 lb oxtails
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1 oz lard
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4 oz bacon rind or ham scraps
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1 onion, chopped
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1 stick celery, chopped
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1 carrot, chopped
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1 leek, chopped
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2 1/2 pints water
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1/2 pint white wine
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salt
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1 bay leaf
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5 black peppercorns
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3 juniper berries
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1 1/2 oz butter
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1 1/2 oz flour
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4 oz canned mushrooms, drained and sliced
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1 teaspoon tomato puree
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1 tablespoon paprika
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4 tablespoons Madeira
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DIRECTIONS
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1:
Cut the oxtail into pieces 1 1/4 to 2 inches long. Melt the lard in a large saucepan. Add the oxtail pieces and bacon rind or ham scraps, and fry for 15 minutes, until well browned on all sides. Add the onion, celery, carrot and leek, and fry for another 5 minutes. Pour the water and wine into the pan and season with salt. Add the bay leaf, peppercorns and juniper berries. Cover the pan and simmer for 2 hours, skimming off
the fat and any froth from time to time.
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2:
Then remove the pieces of oxtail from the pan, take the meat off the bones and chop it. Put aside. Strain the stock.
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3:
Melt the butter in a pan. Add the flour and fry, stirring, for 5 minutes, until the flour has browned. Gradually stir in the stock. Bring to the boil and simmer for 5 minutes. Add the mushrooms. Mix the tomato puree in a cup with a little of the soup, and then add to the pan. Season to taste with salt, the
paprika and the Madeira. Finally, return the meat to the pan and heat through thoroughly before serving.
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4:
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