Difference between revisions of "Oxtail Soup"
RealRecipes (talk | contribs) m (1 revision: g1) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 18: | Line 18: | ||
* 1 ml [[cayenne pepper]] | * 1 ml [[cayenne pepper]] | ||
| − | == | + | == Procedures == |
# Add the meat and the [[onion]] and sauté till the [[onion]]s are golden and the meat browned. | # Add the meat and the [[onion]] and sauté till the [[onion]]s are golden and the meat browned. | ||
# Add the remaining vegetables, the peppercorns, cloves, [[water]] and [[bouquet garni]] and simmer, covered, for 3 hours. | # Add the remaining vegetables, the peppercorns, cloves, [[water]] and [[bouquet garni]] and simmer, covered, for 3 hours. | ||
Latest revision as of 17:11, 29 June 2012
Ingredients
- 1 oxtail
- 15 ml butter or dripping
- 1 large onion, chopped
- 3 medium carrots, diced
- 1 medium turnip, thinly sliced
- 2 medium tomatoes, skinned and finely chopped
- 45 ml chopped celery
- 3 peppercorns
- 2 whole cloves
- 2 litres water
- 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
- 125 ml cake flour
- 25 ml sherry or dry red wine (optional)
- 5 ml salt
- 1 ml cayenne pepper
Procedures
- Add the meat and the onion and sauté till the onions are golden and the meat browned.
- Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours.
- Mix the flour to a paste with a little water and stir it into the soup to thicken it.
- Add the sherry or wine and season with salt and cayenne pepper.
- Add the meat and serve immediately.
