Oxtail and vegetable soup

6 servings

Ingredients

Quantity Ingredient
2 Oxtails
½ cup All Purpose Flour
3 tablespoons Shortening (Divided)
2 quarts Water
1 teaspoon Salt
½ teaspoon Peppercorns
dash Cayenne
2 tablespoons Flour (Plus shortening from
Above)
1 Bay leaf
1 medium Onion OR Leek, diced
1 Celery stalk, diced
1 Carrot, diced
½ cup Tomato puree
1 teaspoon Worestershire
Chopped parsley
Salt & Pepper

Directions

THICKENER

Have oxtails cut into pieces; roll in ½ cup flour. Brown in two Tb shortening in large kettle. Add water, salt, peppercorns, cayenne and bay leaf. Bring to boil; skim; cover and simmer for 3 hours or until meat is tender. Strain broth; cool and remove fat. Separate meat from bones.

To broth, add meat and vegetables. Bring to a boil and simmer for 30 minutes. Add tomato puree and simmer for 10 minutes.

In skillet brown 2 tablespoons of flour, blend with 1 tb of the shortening. Add to soup and bring to boil.

Add worcestershire, parsley and salt and pepper to taste.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 02-12-95

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