Easy Recipe Finder
Recipe Feeder
2 -3 oxtails, disjointed
1/4 c. neutral oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1/2 c. chopped celery (optional)
1 c. chopped onion
2 cloves minced garlic
1 bay leaf
1 Tbs. tomato paste (optional)
2 Tbs. chopped fresh parsley
Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns tied with kitchen string in
a cheesecloth bag. Simmer for 3 hours, stirring occasionally. Remove
oxtails to a platter and let cool to the touch. Skim fat from soup. Debone
the oxtails (I no longer bother) and add the meat to the soup. Stir in
remaining 1 quart water and the vegetables and tomato paste (if desired).
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Adjust seasonings to taste. Stir in parsley and heat through.
Serves 6-8
1/4 c. neutral oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1/2 c. chopped celery (optional)
1 c. chopped onion
2 cloves minced garlic
1 bay leaf
1 Tbs. tomato paste (optional)
2 Tbs. chopped fresh parsley
Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns tied with kitchen string in
a cheesecloth bag. Simmer for 3 hours, stirring occasionally. Remove
oxtails to a platter and let cool to the touch. Skim fat from soup. Debone
the oxtails (I no longer bother) and add the meat to the soup. Stir in
remaining 1 quart water and the vegetables and tomato paste (if desired).
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Adjust seasonings to taste. Stir in parsley and heat through.
Serves 6-8
