Kangaroo Tail Soup
soupsong.com/Serve hot as a meal , with crusty bread, salad, and red wine, while the cold wind beats against the door. See how to make potato dumplings at the bottom of the instructions. If kangaroo tail not available, and as in my case, probably not, replace with oxtail. If you want to get rid of the fat refrigerate until you can scoop all the fat off the top easily and discard or place a slice of bread on the top of the soup to soak off the fat.
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INGREDIENTS
Nutrition- 6lbs kangaroo tail, browned (or oxtails)
- 2tablespoons olive oil
- 2
- 2
- 2
- 3
- 2 1⁄2cups dry red wine
- 1⁄2cup port wine
- 1⁄2
- 2
- 1 1⁄2cups tomato paste
- 5 1⁄2quarts beef stock
- 4cups tomato puree
- 2tablespoons salt
- 2tablespoons pepper
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DIRECTIONS
- Brown the meat in a 450-degree oven, turning over once.
- Saute the onion, carrrot, celery, and garlic in the oil.
- Deglaze the pot with the port, add red wine and bring to a boil.
- Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.
- Add the browned kangaroo tail (or oxtails) and coat thoroughly.
- Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes.
- Strain completely,add the meat without the bones. Prepare the dumplings.
- Ladle into bowls and spoon the dumplings into each.
- Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, ¾ teaspoon salt and ¼ cup flour--beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.
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