Ox-tail soups and Stew. Done the traditional African American way, Fantastic! Oxtail Soup #1 Ingredients 2 kg oxtails ½ cup oil 6 carrots, diced 6 potatoes, diced 1 cup onion, chopped 1 large can tomatoes 4 stalks celery, chopped salt and pepper 5 tablespoons plain flour 7 cups water garlic to taste 6 cloves 2 bay leaves Preparation method Brown oxtails in a pan with oil. Place oxtails into a large pot and drain oil from pan. Pour 1 cup of water in pan to remove brown bits, then pour into pot with oxtails. Add vegetables to pot. Put cloves with bay leaves in a muslin bag and drop into pot with remaining water. Make sure meat is well covered by adding more water, if necessary. Bring to the boil and simmer for 3 hours, skimming off any scum that rises to the surface. When meat falls off the bones, remove pot from heat. Strain into a large bowl (this makes it easy to remove all bones and muslin bag). Return liquid and meat with vegetables to pot. In fry pan heat 2 tablespoons oil, stir in flour and add some stock, if needed, to blend smoothly. When smooth, add to soup pot. Cook soup until required, stirring occasionally. Oxtail Soup #2 Ingredients Are you making this? 3 pounds Oxtails 7 cups Water 1 cup Red wine 8 ounces Mirepoix 8 ounces Parsnips 8 ounces Carrots 8 ounces Leeks 3 tablespoons Beef stock extract 1/8 pound Butter 1 whole Garlic 1 bag Bouquet garnish 6 ounces Tomato sauce Original recipe makes 8 Preparation 1) Preheat oven to 450. 2) Prepare finely diced mirepoix (4 ozs onion, 2 ozs carrots, 2 ozs celery). 3) Arrange oxtails in shallow baking ban and brown (about 10 mins a side). Put the mirepoix in the pan with the oxtails when you turn them. 4) Heat water and wine with beef stock extract, adding tomato sauce, garlic clove, and bouquet garni. Bring to gentle boil, then reduce to simmer. 5) Add browned oxtails to the stock and simmer for 3 hours. 6) Remove the oxtails and cut up the meat. Keep warm in a pan with some of the stock. 7) Strain the stock of the mirepoix, garlic, and bouquet garnish. 8) Sweat the diced parsnips, carrots, and leeks (julienne) in butter until they are about half done. Add to the stockpot and re-add the meat. Simmer another 15-20 minutes. Oxtail Stew #3 Ingredients 4 pounds oxtails, cut into 1-inch-thick pieces 1/2 teaspoon red wine vinegar 1/3 cup all-purpose flour 2 teaspoons dry mustard Salt and pepper 1/4 cup vegetable oil $ 1 cup red wine $ 1 onion, chopped $ 2 cloves garlic, minced 1 tablespoon tomato paste 3 carrots, sliced 1/2-inch thick 3 ribs celery, sliced 1/2-inch thick 2 leeks, trimmed, cut in half lengthwise, sliced 1/2-inch thick 1 turnip, peeled, chopped 2 bay leaves 4 sprigs thyme 5 cups low-sodium beef broth $ 2 tablespoons chopped fresh parsley Preparation 1. Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry. 2. Place a rack in the lower third of oven and preheat to 325ºF. In a large zip lock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed. 3. Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, turnip, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours. 4. Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.
Posted on: Sun, 12 Oct 2014 13:00:56 +0000
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