Description
A hearty, full-bodied soup – somewhat different than most oxtail soups.
Ingredients
- 3 pounds beef oxtail
- 3 teaspoons salt
- ¼ teaspoon ground black pepper
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 turnip, peeled and diced
- 2 tablespoons brandy (Optional)
- 6 cups water
- ½ teaspoon dried savory
- 1 bay leaf
- ½ cup barley
- 2 ounces dried mushrooms
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Trim off fat from oxtails. Spread on a shallow roasting pan.
- Roast oxtails in the preheated oven for 45 minutes.
- While oxtails are roasting
- rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain
- slice
- and set aside.
- Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan
- reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat
- stirring constantly
- to dissolve browned bits. Set aside.
- Add reserved fat to a large stockpot over medium-high heat. Sauté onion
- carrots
- parsnip
- turnip
- and mushrooms in fat until soft
- about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
- Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley
- salt
- savory
- pepper
- and bay leaf. Bring to boil
- then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.
Prep Time: 20 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 30 mins
Servings: 7