Soups: Oxtail Soup by Recipe Cottage

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	Oxtail Soup

		Yield: 12 Servings Unlike traditional French and English recipes, which leave the sections of oxtail whole in the soup, for this version you take the meat off the oxtails after they are cooked so the soup is easier to eat. If you're having a group of friends over who don't mind reaching into their bowls to gnaw on the bones, just arrange the whole oxtail sections in each bowl. If 12 servings are more than you need you can freeze the rest for up to 6 months. This soup has the advantage of being almost fat-free. Ingredients: 4 pounds oxtail, cut into sections at each vertebra (most oxtail is already sold this way, or you can have the butcher do it) 1/2 cup vegetable oil 2 medium-size onions, sliced 2 medium-size carrots, sliced 1 bouquet garni 3 quarts brown beef broth 1/2 cup port wine or medium-dry sherry, such as amontillado Salt For Decorating The Soup: 2 leeks, including 1 inch of green, cut into fine julienne 2 carrots, cut into fine julienne 2 medium-size turnips, peeled and cut into fine julienne 1/4 cup tightly packed Italian parsley leaves Cooking the Oxtail: Trim any large clumps of fat off the outside of the oxtail sections. In a saute pan over high heat, brown the oxtail sections on both sides in half the oil. Take out the oxtail and throw out the oil left in the bottom of the pan. Add the remaining oil to the saute pan and saute the onion and carrot slices over medium heat for about 10 minutes, until the onions turn limp. Put the cooked onions and carrots and the bouquet garni in a 6-quart pot. Arrange the oxtail on top. Rinse any caramelized juices out of the saute pan with a cup of the broth and pour it over the oxtails with the remaining broth. Bring the oxtails to a simmer over medium heat. Turn down the heat to keep the broth at a slow simmer and cover the pot. Simmer .... either on the stove or in a 300 degree oven for 3 to 4 hours, skimming off froth and fat every 30 minutes, until the meat pulls easily off the bone. You may need to add water or additional broth to the pot from time to time to make up for evaporation. Finishing and Serving: Pour the oxtails with their broth through a colander set over another 6-quart pot or bowl. Spread the oxtails over a sheet pan and let them cool. Discard the vegetables and bouquet garni. Strain the broth a second time through a triple layer of cheesecloth or a clean cloth napkin or towel that has been well rinsed to eliminate traces of soap. Bring the broth to a slow simmer in a clean 6-quart pot and skim off any remaining fat or froth that floats to its surface. Add the port and salt to taste. Pull the meat away from the oxtails. Discard the bones and any remaining pieces of fat or gristle. With your fingers, break the meat into shreds about 1 inch long and 1/4 inch thick. Simmer the vegetable julienne in the broth for about 15 minutes, until they have almost completely softened; they should have just a slight crunch. Put the meat back in the simmering broth with the vegetables and the parsley leaves. Ladle into hot bowls and serve. ******** ****** ******** Oxtail and Vegetable Soup (United States) Yield: About 12 cups Prep: About 4 hours 4 tablespoons bacon fat or vegetable oil 3 pounds oxtail, disjointed Flour seasoned with salt and pepper 4 cups tomato juice 2 cups water Strained juice of 1 medium-size lemon 2 bay leaves 2 teaspoons chili powder 1 teaspoon oregano 1/2 teaspoon rosemary 2 teaspoons sugar 1 tablespoon salt 1/2 teaspoon pepper Reserved ox tail 3 large carrots, scraped and sliced thin 2 medium-size onions, peeled and chopped 3 medium-size potatoes, peeled and diced Worcestershire sauce Salt Pepper In a heavy flame-proof casserole, heat the bacon fat. Dredge the oxtail in the seasoned flour and brown it in the hot fat or oil. Remove it to absorbent paper and reserve it. To the fat or oil remaining in the casserole, add the tomato juice and water. Over high heat, deglaze the casserole. Stir in the seasonings. Add the oxtail. Bring the liquid to the boil, reduce the heat, and simmer the oxtail, covered, for 2-1/2 hours, or until the meat is very tender. Allow the mixture to cool, refrigerate it overnight, and the following day remove any solidified fat. Return the soup to the boil, add the carrot, onion, and potato and simmer them, covered, for 20 minutes, or until they are tender. Season the soup to taste with Worcestershire sauce, salt, and pepper.