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My review
Oxtail Soup I
Milarie Rude
"A hearty, full-bodied soup - somewhat different than most oxtail soups."
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Ingredients
3 h 30 m servings 588Original recipe yields 7 servings (6 - 8 servings)
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Directions
{{model.addEditText}} Print- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
- In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
2/8/2002
Robust flavor and it got better as a left over reheated. A very satisfying "comfort food" on dreary winter days.
Most helpful critical review
2/2/2007
Very disappointing. You can't roast meat at 450 deg F without filling the house with smoke. The resultant soup had an unusual, less than inviting taste.
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2/8/2002
Robust flavor and it got better as a left over reheated. A very satisfying "comfort food" on dreary winter days.
2/2/2007
Very disappointing. You can't roast meat at 450 deg F without filling the house with smoke. The resultant soup had an unusual, less than inviting taste.
1/29/2018
great! with super good flavor and it will keep you warm during winter,plus very easy to make.
7/12/2015
This was my first attempt at oxtail anything & am happy to say that the seniors at the local center I cook for loved this soup, the only thing they wanted was some cabbage, so next time I think ...