Ox Tail Soup Recipe
Ingredients
| Oxtail | 1 | |
| Shin of beef- 1 lb | ||
| Butter - 2 ozs | ||
| Cold water | 3 Quart | |
| Cooking sherry - 1 glass if liked | ||
| Onions | 2 | |
| Celery stick | 2 | |
| Carrot | 1 | |
| Turnip | 1 | |
| Mixed herbs - Bunch | ||
| Peppercorns | 1 Teaspoon | |
| Mushroom ketchup - 1 tbs if liked | ||
Directions
GETTING READY
1.Clean the oxtail thoroughly.
2.Cut the tail into joints and wipe them well with a cloth.
3.Tie the peppercorns in a muslin cloth.
MAKING
4.In a pan, heat half of butter and brown the joints by sying.
5.Stir in shin of beeg, water and cut up and let the mixture boil after adding salt.
6.Once done, allw it to simmer for 3 hours.
7.Keep skimming in between.
8.Heat remaining butter and fry onions until they are brown.
9.Stir in onions, celery, carrot, turnip, fried onion, mixed herbs and peppercorns into it.
10.Strain the mixture and allow it to cool.
11.Take the meat out from the bones and press it hard between two plates until cold.
12.Skin fat from the stock and take out 2 quarts of it.
13.Boil the measured stock.
14.Mix cold water with cornflour and add to it boiling ox tail stock.
15.Put the entire mixture in the stock pan and let it boil.
16.Keep stirring.
17.Cut the meat in fine strips and add to the soup.
18.Drizzle small quantity of sherry and adjust the seasoning.
SERVING
19.Serve warm garnished with strips of carrots and turnips.
1.Clean the oxtail thoroughly.
2.Cut the tail into joints and wipe them well with a cloth.
3.Tie the peppercorns in a muslin cloth.
MAKING
4.In a pan, heat half of butter and brown the joints by sying.
5.Stir in shin of beeg, water and cut up and let the mixture boil after adding salt.
6.Once done, allw it to simmer for 3 hours.
7.Keep skimming in between.
8.Heat remaining butter and fry onions until they are brown.
9.Stir in onions, celery, carrot, turnip, fried onion, mixed herbs and peppercorns into it.
10.Strain the mixture and allow it to cool.
11.Take the meat out from the bones and press it hard between two plates until cold.
12.Skin fat from the stock and take out 2 quarts of it.
13.Boil the measured stock.
14.Mix cold water with cornflour and add to it boiling ox tail stock.
15.Put the entire mixture in the stock pan and let it boil.
16.Keep stirring.
17.Cut the meat in fine strips and add to the soup.
18.Drizzle small quantity of sherry and adjust the seasoning.
SERVING
19.Serve warm garnished with strips of carrots and turnips.
Chef
