Kangaroo Tail Soup

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READY IN: 2hrs 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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