Oxtail Soup Recipe
Follow the directions for a tasty, excellent and filling Oxtail Soup. This Oxtail Soup was a super hit all over the place. All in all a great recipe!
Ingredients
1 disjointed oxtail, or 2 veal tails
1/2 cup onion, sliced
2 tablespoons butter
6 cups light stock or broth
1/4 cup parsley, chopped
1/2 cup carrots, diced
1/2 cup celery, diced
1 teaspoon lemon rind, grated bouquet garni (thyme, marjoram, and basil)
2 tablespoons flour
2 tablespoons butter
Sherry or Madeira
Directions
Brown the oxtails and onion in butter.
Combine in crock cooker with the stock and the rest of the ingredients, except flour, butter and wine.
Cook at Low for 6 to 8 hours, or until meat is tender.
Strain off broth and spoon out excess fat.
Return broth to crock along with meat and vegetables.
Discard bouquet garni and adjust seasoning for salt.
Set cooker to High.
Blend flour and butter together and stir into soup to thicken.
As you serve, add a tablespoon of wine to each cup.
Combine in crock cooker with the stock and the rest of the ingredients, except flour, butter and wine.
Cook at Low for 6 to 8 hours, or until meat is tender.
Strain off broth and spoon out excess fat.
Return broth to crock along with meat and vegetables.
Discard bouquet garni and adjust seasoning for salt.
Set cooker to High.
Blend flour and butter together and stir into soup to thicken.
As you serve, add a tablespoon of wine to each cup.
