On Wed 23 Jan 2008 04:43:33a, TerryinDTW told us...

> On Jan 20, 1:53*pm, Melba's Jammin' >
> wrote:
>> In article
>> >,
>>
>> *TerryinDTW > wrote:
>> > Does anyone have a good Oxtail soup recipe? My mother used to make it
>> > with barley, and sadly, that is all remember.
>>
>> I think you make it up as you go, Terry. *Wash the oxtails and cover
>> them with cold water plus a couple inches and bring to a boil. *Add a
>> bay leaf and a whole onion and a stalk of celery, chunked; some
>> peppercorns. *A little salt. *Maybe a carrot, too. * *Reduce heat and
>> cook slowly until the cows come home. *When the meat's tender, remove it
>
>> and strain the broth of the mushy vegetables. *Correct the seasoning and
>
>> if you're of a mind and can stand the wait, refrigerate the broth
>> overnight and remove the layer of fat. *Back in the kettle with the
>> broth and the meat and add diced vegetables of your preference, or add
>> some barley and cook until done. *The barley will thicken the soup,
>> which is why i always like to cook the barley separately and add it to
>> the pot when all's about done cooking.
>>
>> I wonder if a splash of red wine would be a good thing to add. *I don't
>> know.
>>
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com
>> Laissez les bons temps rouler!
>
> THANK YOU!!!
>

If you like root vegetables, this one is quite good...

Oxtail Soup

3 pounds beef oxtail
3 teaspoons salt
1/4 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
1/2 teaspoon dried savory
1 bay leaf
1/2 cup barley
2 ounces dried mushrooms

1. Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and
slice.

2. Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450
degrees F for 45 minutes. Drain off fat, reserving about 2 tablespoons.

3. Add 1 cup of water to roasting pan in which oxtails were browned. Heat,
stirring constantly, to dissolve browned bit. Reserve.

4. In a large stock pot, saute onion, carrots, parsnip, mushrooms and
turnip in reserved fat until soft, about 10 minutes. Add browned oxtails.
Drizzle brandy over the saute. Ignite.

5. Pour reserved water and browning over the oxtails and vegetables. Add
remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper.
Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours.
Adjust seasonings

NOTE: I like the brandy in it, but red wine (as Barb suggested) would also
be very good.

--
Wayne Boatwright

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Date: Wednesday, 01(I)/23(XXIII)/08(MMVIII)
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PC! Politically Correct (or) Pure Crap!
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