Oxtail Soup ? gailvazoxlade.com

Posted by Gail | Filed under Gail Cooks!

SIX DOLLARS for a tiny pack of oxtail! Are you frickin? kidding me? This is the part of the cow nobody even considers eating? usually. I should be getting the whole damn tail for six bucks!

Pig trotters, oxtail, cow-foot? these are dishes I grew up with. Most people would say, ?Blah!? when I talked about them. ?Tongue, how could you eat tongue.? With a little mustard, thanks.

It seems that these ?less expensive cuts? have become much more popular. Food & Drink Magazine had an oxtail and porcini mushroom soup recipe back in the autumn of 2010 and I cut it out and hung it on my fridge door for inspiration.

I finally made it for Annie?s pot-luck ? yeah, sometimes it takes a little time to find just the right occasion. ?Course, I simplified and customized it, and it came out fabulously.

If you?re of a mind to try something different and if you?re looking for a stick-to-your-ribs hearty soup full of goodness and flavour, here?s:

Gail?s Oxtail & Mushroom Soup

• 2-3 lbs oxtail
• 1 medium can tomato paste
• 4 carrots, cut into chunks
• 4 stalks celery, cut into chunks
• 2 large onions, cut into chunks
• 4 whole garlic cloves
• 2 tbs olive oil
• ? tsp salt
• ? tsp ground pepper
• 8 cups beef broth or stock
• 2 cups dried mushrooms
• 3-4 bay leaves
• 1 tsp dried thyme
• 1 cup Madeira

In a roasting pan, toss the oxtail in the tomato paste. Then add the carrots, celery, onions, garlic and drizzle with the olive oil. Sprinkle with salt and pepper. Roast for about an hour, stirring a couple of times, until the oxtail and veggies and browned.

Remove the oxtail to a separate container. Put all the rest of the contents into a soup pot or dutch oven, scraping out all the little bits. Add half the stock.

At this point either you?re going to use a hand-held blender, or you?re going to use a regular blender working in small batches, to puree all the ingredients except the oxtail. Return to soup pot.

Add the Madeira, the rest of the stock, mushrooms, bay leaves and thyme and the oxtail. Cover and let simmer for 2-3 hours, by which time the meat will be ready to fall off the bones.

Remove meat from bones. Discard bones. Add meat to soup in chunks.

Serve with crusty bread for scooping up all the goodness.

| March 28th, 2012

Source: http://gailvazoxlade.com/blog/archives/3657

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