Oxtail Stock Recipe
Don€™t go by the literal meaning of an Oxtail Stock. It€™s a delicate combination of beef, ham and oxtails, perfect for any meat-lover. There are variations in the way on oxtail stock is prepared, either in the form of stew or soup. Even more interestingly, nothing is a left over! Don't let go off this grand opportunity for making use of all your ingredients. I am sure once cooked, it would be repeated often for your family.
Ingredients
| 2-1/2 pounds oxtails, cut up | ||
| Ham | 1/4 pound, diced | |
| 1-1/2 cups chopped celery and some leaves | ||
| Carrot | 1 Cup (16 tbs), chopped | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Turnip | 1/2 Cup (16 tbs), chopped | |
| White of leek | 1/4 Cup (16 tbs), chopped | |
| 3 tablespoons rendered beef fat and/or butter | ||
| Water | 8 Cup (16 tbs) | |
| Savory sprig | 2 | |
| Thyme sprig | 2 | |
| Parsley sprigs | 4 Small | |
| Tomato Paste | 2 Tablespoon | |
| Port wine | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
Directions
Saute oxtails, ham and vegetables in beef fat over high heat, stirring constantly, until browned.
Add water, herbs, tomato paste, wine, salt and pepper.
Cover, bring to gentle boil and cook 2-1/2 to 3 hours, or until oxtails are tender.
During cooking, skim off any scum that rises to surface.
Remove oxtails, strain, cool, jar, cover and refrigerate.
Reserve meat from oxtails for use in soups, or serve oxtails as a meat course.
Add water, herbs, tomato paste, wine, salt and pepper.
Cover, bring to gentle boil and cook 2-1/2 to 3 hours, or until oxtails are tender.
During cooking, skim off any scum that rises to surface.
Remove oxtails, strain, cool, jar, cover and refrigerate.
Reserve meat from oxtails for use in soups, or serve oxtails as a meat course.
Chef
