Thick Oxtail Soup Recipe
Thick Oxtail Soup is prepared out of beef tail and is a specialty for winter lunch. Heaped barley, lentils, chopped celery ribs with pinch of black pepper brings back the lost warmth on a cold afternoon. Recently I have tried the recipe of Thick Oxtail Soup and I would recommend you guys to prepare your batch.
Ingredients
| 2-1/2 pounds oxtails, cut up | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Celery ribs | 2 , chopped | |
| Salt | 1 Teaspoon | |
| Water | 7 Cup (16 tbs) | |
| 1/2 cup hulled barley | ||
| Lentils | 1/2 Cup (16 tbs), dried | |
| Black pepper salt | 1 To taste | |
| Minced fresh parsley | ||
Directions
Combine oxtails, onions, garlic, celery, salt and water; cover, bring to boil and cook 1-1/2 hours at low boil.
Skim off any scum that rises to the surface.
Cool, chill and defat.
Reheat, add barley and cook rapidly 30 minutes, adding water if needed as the barley swells.
Add lentils and cook another 30 minutes until barley and lentils are tender but lentils still hold their shape.
Add water if the soup is too thick, reheat, adjust seasonings with salt and pepper and serve with a generous sprinkling of minced parsley.
Skim off any scum that rises to the surface.
Cool, chill and defat.
Reheat, add barley and cook rapidly 30 minutes, adding water if needed as the barley swells.
Add lentils and cook another 30 minutes until barley and lentils are tender but lentils still hold their shape.
Add water if the soup is too thick, reheat, adjust seasonings with salt and pepper and serve with a generous sprinkling of minced parsley.
Chef
