Arri London > wrote in
on Oct Sat 2009 07:20 pm

>
>
> 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.
>

Well cause if I open 1 drawer in my kitchen I can get my tea ball, but I'd only have a leek leaf if I
happen to be cooking one. And I wouldn't want to drive around looking for leeks if I only wanted
one leaf and I had a perfectly good tea ball in the house already. Anyways since at least to me leeks
look a lot like green onions on steriods, I didn't know that the leaves could be used for such. Live
and learn. I only use leeks in braising stuff so far. Being a manly man leeks strike me as a little as a
little to feminine. I don't like the boys at the office talkin funny about me so I stays away from
them leeks.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante