Oxtail Beef Soup Recipe

1      Reviews by:    Louise Barnes   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. Food Category:    Soup Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:963 calories54.6 grams fat Print Preview Rate This Recipe Prep Time:   55 Minutes Cook Time:   2 Hours 15 Minutes Total Time:   3 Hours 10 Minutes

INGREDIENTS

• 2 lb oxtails
• 1 oz lard
• 4 oz bacon rind or ham scraps
• 1 onion, chopped
• 1 stick celery, chopped
• 1 carrot, chopped
• 1 leek, chopped
• 2 1/2 pints water
• 1/2 pint white wine
• salt
• 1 bay leaf
• 5 black peppercorns
• 3 juniper berries
• 1 1/2 oz butter
• 1 1/2 oz flour
• 4 oz canned mushrooms, drained and sliced
• 1 teaspoon tomato puree
• 1 tablespoon paprika
• 4 tablespoons Madeira

DIRECTIONS

• 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.
• Then remove the pieces of oxtail from the pan, take the meat off the bones and chop it. Put aside. Strain the stock.
• 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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