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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.