Classic Oxtail Soup Recipe
Ingredients
| Oxtail | 1 | |
| Butter | 30 Milliliter | |
| Onion | 1 Large | |
| Carrots | 3 | |
| Celery stalks | 2 | |
| Beef consommé/Water | 2 1⁄4 Liter | |
| Beef consommé/Water | 2 1⁄4 Liter | |
| Whole peppercorns | 6 | |
| Salt | 5 Milliliter | |
| Bay leaves | 2 | |
| Thyme | 2 Milliliter | |
| Dill/Marjoram | 5 Milliliter | |
| Lemon peel slice | 4 | |
| Dry sherry | 60 Milliliter |
Directions
Place the butter in a large microwave-safe bowl and melt 1 minute at HIGH.
Add the onion, carrots and celery, stir well.
Microwave 3 minutes at HIGH.
Stir well and microwave another 3 minutes at HIGH.
Add the oxtail.
Stir to mix.
Add the beef consomme or water.
Add the peppercorns, salt, bay leaves, thyme, dill or marjoram, and the lemon peel.
Mix well.
Cover, microwave 1 hour at MEDIUM-HIGH.
Stir and microwave at HIGH 25 to 35 minutes or until meat on oxtail is tender.
Pour into a bowl, cover and refrigerate 6 to 12 hours.
Reheat 20 minutes at HIGH.
Remove oxtail and pass soup through a fine sieve.
Add the oxtail and the sherry.
Warm up at HIGH when ready to serve.
Place a piece of oxtail in each bowl.
Add the onion, carrots and celery, stir well.
Microwave 3 minutes at HIGH.
Stir well and microwave another 3 minutes at HIGH.
Add the oxtail.
Stir to mix.
Add the beef consomme or water.
Add the peppercorns, salt, bay leaves, thyme, dill or marjoram, and the lemon peel.
Mix well.
Cover, microwave 1 hour at MEDIUM-HIGH.
Stir and microwave at HIGH 25 to 35 minutes or until meat on oxtail is tender.
Pour into a bowl, cover and refrigerate 6 to 12 hours.
Reheat 20 minutes at HIGH.
Remove oxtail and pass soup through a fine sieve.
Add the oxtail and the sherry.
Warm up at HIGH when ready to serve.
Place a piece of oxtail in each bowl.
Chef
