- 3 pounds beef oxtail
- 3 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 turnip, peeled and diced
- 2 tablespoons brandy (optional)
- 6 cups water
- 1/2 teaspoon dried savory
- 1 bay leaf
- 1/2 cup barley
- 2 ounces dried mushrooms
- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
- In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
04/05/2018
recipepes.com
Oxtail Soup, recipe
PT15M
PT1H
5
455 calories
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