Name: Oxtail Soup
Prep time: 20 min
Cook time: 20 min
Yield: 7
Ingredients: Dried mushrooms - 2 ounces; Beef oxtail - 3 pounds; Water, divided - 6 cups; Onion, chopped - 1; Carrots, sliced - 2; Parsnip, sliced - 1; Turnip, peeled and diced - 1; Brandy (Optional) - 2 tablespoons; Barley - ½ cup; Salt - 3 teaspoons; Dried savory - ½ teaspoon; Ground black pepper - ¼ teaspoon; Bay leaf - 1

Ingredients for - Oxtail Soup

1. Dried mushrooms 2 ounces

2. Beef oxtail 3 pounds

3. Water, divided 6 cups

4. Onion, chopped 1

5. Carrots, sliced 2

6. Parsnip, sliced 1

7. Turnip, peeled and diced 1

8. Brandy (Optional) 2 tablespoons

9. Barley ½ cup

10. Salt 3 teaspoons

11. Dried savory ½ teaspoon

12. Ground black pepper ¼ teaspoon

13. Bay leaf 1

How to cook deliciously - Oxtail Soup

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Trim off fat from oxtails. Spread on a shallow roasting pan.

3 . Stage

Roast oxtails in the preheated oven for 45 minutes.

4 . Stage

While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.

5 . Stage

Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.

6 . Stage

Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.

7 . Stage

Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.