Oxtail Soup

Recipe by UnknownChef86
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
  • Add water, salt and peppercorns; simmer uncovered for about 2 hours.
  • Cover and continue to simmer for 3 additional hours.
  • Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
  • Strain stock and refrigerate for an hour or more.
  • In a blender puree the edible meat and vegetables and reserve.
  • Remove fat from top of stock and reheat.
  • In a large, dry frypan brown flour over high heat.
  • Cool slightly.
  • Add the butter or margarine, blend.
  • A little at a time, add the stock and vegetables.
  • Correct seasoning and add madeira just before serving.
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