Danish Oxtail Soup Recipe
Ingredients
| 3 pounds oxtails, cut up | ||
| Onion | 1 Large, chopped | |
| Carrots | 2 Large, sliced | |
| Parsnip | 1 Large, sliced | |
| 1 white turnip, pared and sliced | ||
| Brandy | 2 Tablespoon | |
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| 1/2 teaspoon leaf savory, crumbled | ||
| 1 bay leaf eggs mimosa | ||
| Chopped parsley | ||
Directions
1 Spread oxtails in a single layer in shallow roasting pan. Roast in very hot oven (450°) for 45 minutes, or until nicely browned. Drain off fat, reserving 2 tablespoons in pan.
2 Saute onion, carrots, parsnip and turnip in reserved fat in a large skillet or an electric slow cooker with a browning unit, 10 minutes, or until soft. Add browned oxtails. Drizzle brandy over; ignite carefully with a lighted match.
3 Place oxtail mixture in slow cooker; add water, salt, pepper, savory and bay leaf; cover slow cooker.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until oxtails are tender.
5 Ladle into soup bowls; place half an EGG mimosa in each, sprinkle with parsley.
2 Saute onion, carrots, parsnip and turnip in reserved fat in a large skillet or an electric slow cooker with a browning unit, 10 minutes, or until soft. Add browned oxtails. Drizzle brandy over; ignite carefully with a lighted match.
3 Place oxtail mixture in slow cooker; add water, salt, pepper, savory and bay leaf; cover slow cooker.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until oxtails are tender.
5 Ladle into soup bowls; place half an EGG mimosa in each, sprinkle with parsley.
Chef
