Oxtail Mushroom Soup Recipe
Ingredients
| All purpose flour | 2 Tablespoon | |
| Oxtail | 1 Medium | |
| Onions | 2 , chopped | |
| Celery stalks | 4 , sliced | |
| 1 green pepper, chopped fine | ||
| 3 carrots, peeled and sliced thin | ||
| 6 large mushrooms, sliced thin | ||
| Ripe tomatoes | 2 , chopped | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Water | 1 1/2 Quart | |
| 2 beef bouillon cubes | ||
| Bay leaves | 2 | |
| Dried thyme | 1 Teaspoon | |
| Bacon fat | 2 Tablespoon | |
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
Flour the oxtail, brown in the bacon fat and place in the presoaked pot.
Add all the other ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature at 425 degrees.
Cook for 1 1/2 to 2 hours.
Flour the oxtail, brown in the bacon fat and place in the presoaked pot.
Add all the other ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature at 425 degrees.
Cook for 1 1/2 to 2 hours.
Chef
