oxtail soup i

Ingredients

• Servings: 6
• 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 (optional)
• 6 cups water
• 1/2 teaspoon dried savory
• 1 bay leaf
• 1/2 cup barley
• 2 ounces dried mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 30 mins


• rehydrate dried mushrooms in hot water for 30 to 45 minutes. drain, and slice.
• trim all fat off oxtails. spread on a shallow roasting pan. roast at 450 degrees f (230 degrees c) for 45 minutes. drain off fat, reserving about 2 tablespoons.
• add 1 cup of water to roasting pan in which oxtails were browned. heat, stirring constantly, to dissolve browned bit. reserve.
• in a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. add browned oxtails. drizzle over the saute. ignite.
• 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.