Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Oxtail 04

Print this Recipe    Oxtail 04

Oxtail Soup
Serves 8

3 rashers bacon, chopped
3 lbs oxtails
3/4 tsp salt
3/4 tsp pepper
2 ribs celery, chopped
2 onions, chopped
2 carrots, chopped
4 garlic cloves, minced
1 tsp dried thyme leaf
8 cups beef broth or stock
1 cup water
1/4 cup red wine vinegar
3 whole cloves
3 bay leaves
1/2 cup rice

In a large, heavy bottom, pot cook bacon over medium heat until
crisp. Remove from pot with a slotted spoon, to drain on a paper
towel.

Sprinkle oxtails with 1/4 tsp of salt and the same amount of pepper.
Increase heat under pot to medium-high, and sear until brown, about
10 minutes. Remove oxtails to a plate. Drain all but 2 tsp of fat
from pot. Reduce heat to medium and cook celery, onions, carrots,
garlic and thyme until softened, 8 - 10 minutes.

Add beef broth, vinegar, remaining salt and pepper and water. Stir
to loosen brown bits on bottom of pan. Put cloves and bay leaves
in a spice-ball or tie in a square of doubled cheese cloth. Add to
pot.

Return bacon and oxtails to pot. Bring to a boil; reduce heat and
simmer for 2 hours, stirring occasionally. Skim of fat. Add rice.
Bring to a boil, reduce heat and simmer covered for 15 minutes.

Remove oxtails and spice ball/bag from pan, cut meat off bones and
return to pot. Discard bones and spices.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.