hahabogus wrote:
>
> "jmcquown" > wrote in
> on Oct Sat 2009 05:30 am
>
<snip>


> >
> > Recipe I've used many times but not recently... I have no idea where I
> > got it posted in 2000:
> >
> > Oxtail Soup:
> >
> > 2 oxtails, disjointed (they'll do this at the butcher or the meat
> > counter) 1/4 c. oil
> > flour seasoned with salt & pepper
> > 3 quarts water
> > 1/2 c. chopped carrots
> > 1 c. chopped celery
> > 1 c. chopped onion
> > 2 Tbs. chopped fresh parsley
> >
> > Dust oxtails with seasoned flour. Brown well in deep pot in oil.
> > [This is not to say deep fry them; this is an old recipe. A little
> > oil in a deep pot!] 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 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. Bone the oxtails and add the meat to the soup.
> > Stir in remaining 1 quart water and the vegetables. Simmer until
> > vegetables are tender, about 30-45 minutes. Remove bouquet garni.
> > Taste soup and adjust seasonings. Stir in parsley and heat through.
> >
> > Jill
> >
> >
>
> Sounds good like it did last time you posted it. But I have a question. Do you really use cheese cloth
> for the bouquet? I prefer to use a Tea ball. I have a bitch of a time finding cheese cloth that I feel is
> food friendly plus hate to make the little packages and do the tying up bit. Also I feel GREENER
> going with the reusuable tea ball even if it isn't. I can't seem to wash little squares of used cheese
> cloth and have them not unravel or disappear like my socks do.
>
> I don't want you to think I am being criticial as I do enjoy your recipes, well some of them, you got
> several grits issues; you make grits and you like grits. But other than that you is OK.



Why not use a leek leaf to wrap up the bouquet garni, as done in Mexico?
Adds more flavour as well as looking rather nice.