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Oxtail Soup
3 pounds of oxtails, disjointed
2 cups of water
1/4 cup barley
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped rutabaga
1 medium tomato, peeled, seeded and chopped
1/4 cup dry white wine
1.5 teaspoons marjoram
2 teaspoons salt
a pinch of garlic powder, dill, nutmeg or mace
Place oxtails in 6-quart pot, add water to cover and bring to boil over high heat. Cover and simmer until meat is very tender and can be easily removed from bones, about 2.5-3 hours. Cool, then cover and refrigerate overnight. Skim fat from surface of stock, reserving 1/4 cup fat. Remove meat from bones, discarding fat that clings.
Bring 2 cups water to boil in medium saucepan. Add barley, cover and simmer until tender, about 35 to 40 minutes. Drain.
Heat oxtail fat in medium skillet. Saute onion, celery, carrot and rutabaga about 3 to 4 minutes. Stir in meat.
Heat 6 cups oxtail broth in large pot. Stir in barley, vegetable-meat mixture, tomato and wine and bring slowly to boil. Stir in remaining ingredients and cook about 5 minutes over medium heat. Refrigerate several hours or overnight. Skim fat from surface and reheat before serving.
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