Oxtail Soup

Yield: 6qt (6 L) Portions: 24 Portion size: 8floz (250 mL) U.S. Metric Ingredients

6 lb

10 oz 5 oz

5 oz

6 qt

pinch 6 2 1

pinch 6 2 1

Oxtails Mirepoix: Onion, medium dice Carrot, medium dice Celery, medium dice Brown stock (see note) Sachet: Bay leaf Dried thyme Peppercorns Whole cloves Garlic clove

Procedure

1. Using a heavy chef's knife, cut the oxtails into sections at the joints.

2. Place the oxtails in a bake pan and brown in a 450°F (230°C) oven. When they are partially browned, add the mirepoix to the pan and brown it along with the oxtails.

3. Place the oxtails and mirepoix in a stockpot with the stock.

4. Pour off the fat from the pan in which the meat was browned. Deglaze the pan with a little of the stock and add this to the stockpot.

5. Bring to a boil. Reduce heat to a simmer and skim well. Add the sachet.

6. Simmer until the meat is tender, about 3 hours. Add a little water if necessary during cooking to keep the meat completely covered.

7. Remove the pieces of oxtail from the broth. Trim the meat off the bones and dice it. Place it in a small pan with a little of the broth. Keep warm if the soup is to be finished immediately, or chill for later use.

114 lb

600 g

Carrots, small dice

8.

Strain the broth. Degrease carefully.

114 lb

600 g

White turnips, small dice

9.

Sweat the carrots, turnips, and leeks in the butter until about

10 oz

300 g

Leeks, white part only,

half-cooked

cut julienne

10.

Add the broth. Simmer until vegetables are tender.

4 oz

125 g

Butter

11.

Add the tomatoes and the reserved oxtail meat. Simmer another

10 oz

300 g

Tomatoes (canned), drained,

minute.

coarsely chopped

12.

Add the sherry, if desired. Season to taste with salt and pepper.

2 fl oz

60 mL

Sherry (optional)

to taste

to taste

Salt

V

A R I A T I O N

to taste

to taste

Pepper

Oxtail soup is often clarified. Chill the broth after step 7 and clarify like consommé. See page 211 for procedure.

Per serving:

Calories, 240; Protein, 24 g; Fat, 11 g (45% cal.); Cholesterol, 90 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 220 mg.

Oxtail soup is often clarified. Chill the broth after step 7 and clarify like consommé. See page 211 for procedure.

Per serving:

Calories, 240; Protein, 24 g; Fat, 11 g (45% cal.); Cholesterol, 90 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 220 mg.

Note: Water is sometime used instead of stock. If this is done, brown 4-5 lb (about 2 kg) beef or veal bones with the oxtails and simmer in the soup with them. Double the quantity of mirepoix.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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