The best creamy ox-tail soup recipe. This delicious dish is made with a beef broth and is full of vegetables, herbs, and spices. Get the amazingly delicious and mouthwatering creamy ox-tail soup recipe you’ve been looking for all this time.
Get the amazingly delicious and mouthwatering creamy ox-tail soup recipe you’ve been looking for all this time.Ox-tail soup is an African dish that is enjoyed by both men and women. This meal is particularly enjoyed on special occasions like weddings and birthday parties among other social gatherings of friends
Ox-tail Soup
In terms of texture, oxtail resembles beef, but more particularly, a more tender, silkier short rib.
Ingredients
- 2 Ox-tails
- 6-8 6-8 peppercorns
- 1 1/2 quarts Meat broth
- 1 glass Madeira wine
- pint White wine
- 3 tbsp Flour
- 3 tbsp Butter
- 1 cup Parsley,Onions, carrots,leeks and celery.
- 1 tbsp Salt
Instructions
- Cut 2 ox-tails at thejoints into pieces about 2 inches long, wash carefully, put on the fire in cold water, and leave until it begins to boil, then, , again rinse them in cold water.
- Clean the kettle care- fully, and put in some onions, carrots cut into small pieces, parsley root, leeks and celery, to which maybe added a bay leaf and 6—8 peppercorns. Let it simmer With a piece of butter and a little salt for about 10 minutes, then pour in 1 1/2 quarts of meat broth and a pint of White Wine.
- Then the ox-tail and a few slices of pork fat, and remnants of raw ham are cooked in this until nearly done.
- Take the meat out of the broth, strain the latter through a fine strainer, take off the superfluous fat, add one more glass of Madeira and enouwh meat brothcto furnish the desired quantity of soup, say from 2 1/2- 3 quarts, and in this let the ox-tail cook until completley done.
- Vegetables of various kinds such as peas, "asparagus or carrots which have been cooked in a separate vessel in some meat broth, are now put into the tureen and the soup has been seasoned with a trifle of cayenne, is cut from the bones and served in the SOUP
- According to English method, the thick pieces are first fried with a few pieces of pork fat util theybegin to color before putting them into the boiling broth, which has been made from the thinner pieces of the ox-tail, a piece of beef and a few pork kidneys.
- No vegetables are put into this soup, but only 1 bay leaf, mace, and a piece of ginger for seasoning.
- The soup is thickened with browned flour and butter, and receives an additional seasoning of Madeira. and mushroom catsup.