Side Pannel
Oxtail Soup #1
Ingredients List
- 1 1/2 lb Veal shin bones
- 1 1/2 lb Beef shin bones
- 1 lg Onion; chopped
- 1 lg Oxtail
- 4 qt Brown stock or beef bouillon
- 1 lb Chopped beef
- 1 Carrot; chopped
- 3 Leeks; well washed & chopped
- 2 Stalks celery; chopped
- 2 Tomatoes; chopped
- 1 Clove garlic; minced
- 1 Bay leaf
- 1/2 ts Thyme
- 2 tb Salt
- 6 White peppercorns
- 1 1/2 c Diced carrot
- 1 1/2 Diced white turnip
- 1/2 ts Rosemary
- 1/2 ts Sage
- 1/2 ts Basil
- Salt and pepper to taste
- 1/2 c Sherry
- 1/2 c Cornstarch
Directions
Preheat oven to 400F. Place bones and chopped onion in a large roasting pan
& bake for about 45-50 minutes or until well browned. Parboil oxtail in
water to cover for 7 minutes Remove from water and tie in a piece if
cheesecloth. Place browned bones in a stockpot with the bouillon. Bring to
a boil & skim. Add oxtail, beef, chopped carrot, leeks, celery, tomatoes,
garlic, bay leaf, thyme, salt & peppercorns. Bring to a boil & skim. Cover
and let simmer for 5 hours. Separately cook diced carrot & turnip in salted
water until just tender. Drain and reserve. Remove oxtail pieces from soup
and reserve. Cover a large strainer with several layers of cheesecloth &
place over a large kettle. Sprinkle cloth with rosemary, sage & basil.
Strain soup through cloth into kettle. Bring strained soup back to boil &
season to taste with salt & pepper. Add the oxtail pieces, carrots and
turnips. Combine sherry & cornstarch & mix well. Add to soup, stirring
until soup is clear & thickened.
THE QUORUM
EAST COLFAX, DENVER
WINE: CHARDONAY, 1929
& bake for about 45-50 minutes or until well browned. Parboil oxtail in
water to cover for 7 minutes Remove from water and tie in a piece if
cheesecloth. Place browned bones in a stockpot with the bouillon. Bring to
a boil & skim. Add oxtail, beef, chopped carrot, leeks, celery, tomatoes,
garlic, bay leaf, thyme, salt & peppercorns. Bring to a boil & skim. Cover
and let simmer for 5 hours. Separately cook diced carrot & turnip in salted
water until just tender. Drain and reserve. Remove oxtail pieces from soup
and reserve. Cover a large strainer with several layers of cheesecloth &
place over a large kettle. Sprinkle cloth with rosemary, sage & basil.
Strain soup through cloth into kettle. Bring strained soup back to boil &
season to taste with salt & pepper. Add the oxtail pieces, carrots and
turnips. Combine sherry & cornstarch & mix well. Add to soup, stirring
until soup is clear & thickened.
THE QUORUM
EAST COLFAX, DENVER
WINE: CHARDONAY, 1929
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