Oxtail soup.

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Pieter
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Lid geworden op: 15 sep 2012, 21:44
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Oxtail soup.

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Oxtail soup.

Ingredients for 6 persons:


1 to 1,5 kg oxtail.
3 tbsp plain flour.
3 à 4 tbsp rapeseed oil.
2 onions.
3 cloves of garlic.
1 or 2 carrots.
1/2 stick celery.
1 tsp dried thyme.
2 bayleaf.
300 ml red wine.
2 liters beefstock from 4 stock cubes.
2 tbsp tomato puree.
2 tbsp cream sherry or oloroso sherry.
2 tbsp marmite.
Ground seasalt and freshly ground black pepper.
1/2 bunch parsley.

Method:

Peel the onions, half them lenghtwise and thinly slice.
Peel the garlic and chop in thin slices.
Peel the carrots and chop in small dice.
Chop the celery in small dice.
Preheat the oven at 150 degrees C.
Pat the oxtail dry and remove as much of the fat from the outside.
Put the flour in a sealable plastic bag and add plenty of salt and black pepper.
Add the oxtail pieces to the plastic bag and shake well to coat all the oxtail with the seasoned flour.
Shake off any excess flour and set aside on a plate.
Heat 2 tbsp of oil in a large flame-proof casserole and brown the oxtail all over, do this in batches as not to overcrowd the casserole.
Set aside the oxtail and fry with a little extra oil the onions and the garlic untill soft and lightly browned.
Tip the onions out of the casserole, add a little oil and fry the carrots and celery untill softened.
Deglaze the casserole with the red wine and stir in the tomato puree.
Add the thyme and the bayleaf.
Add the oxtail, the onions, the thyme, the bayleaf and the beefstock, seasoning with salt and freshly ground black pepper.
Bring to the boil and seal the top with aluminium foil, topped with the lid, and place the casserole in the oven.
Cook for about 4 to 5 hours in the oven so the oxtail gets very tender.
Remove the casserole from the oven, remove the oxtail and the bayleaf and puree the soup.
Strain the soup through a fine sieve in to a clean pan.
Pick the meat from the bones, remove all the sinew and gristly bits, chop if necessary in smaller pieces and add back to the soup.
Stir in the sherry and the marmite.
Bring the soup back to the boil and simmer for another 15 minutes, stirring regularly to avoid burning.
Chop the parsley finely and sprinkle over the soup to garnisch.
Don't put your mouth into motion, before your brain is in gear.
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