2 1/2 lbs. oxtails
2 medium onions, halved, peels left on
4 cloves garlic, lightly pressed and peeled
3 fresh sprigs parsley, roots and stems lightly crushed
1 cinnamon stick
1 tsp ground cumin
1/2 tsp whole coriander seeds
1 dried red chili pepper
3 TBL flour
salt and pepper to taste
2 TBL olive oil
3 c. beef broth
1 c. onion, chopped
1 c. tomato, chopped
1 carrot, peeled and quartered
1 clove garlic, minced
3 sprigs parsley
1 bay leaf
1 c. carrots, sliced
1 c. leeks or green onions, sliced
Place the oxtails and next seven ingredients in a heavy soup pot.
add enough water to cover the ingredients by 1 to 1 1/2 inches.
bring to a boil over high heat, then reduce to a simmer and cook for 30
remove oxtails and allow to cool.
pat the tails dry with paper towels.
combine flour, salt and pepper. coat the tails in this mixture.
in a dutch oven, heat the oil and brown the tails, stirring until brown on
drain fat. add broth onion, tomato, quartered carrot, minced garlic,
parsley and bay leaf.
bring to a boil, then reduce heat cover and simmer about one hour or until
meat is almost tender. remove quartered carrot and bay leaf.
Add sliced carrots and leeks, then season to taste with salt and pepper.
simmer ten to fifteen minutes more, or until vegetables are tender.
5 pounds oxtails, cut up
1 gallon homemade beef stock (about)
2 medium onions (divided)
2 medium carrots (divided)
4 ribs celery (divided)
Butter to saute vegetables
2 bay leaves
1 teaspoon whole thyme
1 teaspoon leaf oregano
1 teaspoon sweet basil
1 teaspoon freshly chopped garlic
1 teaspoon beef base
1 teaspoon celery salt
1 tablespoon salt
2 fresh tomatoes, peeled, cored, chopped
1 cup uncooked barley, cooked according to package directions
2 cups dry sherry mixed with 1/2 cup cornstarch
In large soup pot, combine oxtails with 1 gallon stock. Add 1 coarsely chopped onion, 1 coarsely chopped carrot and 2 coarsely chopped ribs celery. Bring to boil, then reduce heat and simmer uncovered, 6 to 8 hours. If needed, add extra stock to keep oxtails covered. Strain simmered stock and reserve. Discard vegetables. Let meat cool slightly, then remove from bone and set aside. Discard bones.
Finely cut remaining onion, carrot and celery. Melt small amount of butter in saute pan and add vegetables along with bay leaves, thyme, oregano, basil, garlic, beef base, celery salt and salt. Cook until vegetables are tender.
When vegetables are tender, add to strained stock along with reserved meat and tomatoes. Bring to boil and add cooked barley. Gradually add sherry/cornstarch mixture to thicken soup. Remove bay leaves before serving.