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Drinks and Coctails Recipes

  Added: Apr 07, 2006  •  Visited (2786)  •  Print version Print this recipe (131)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
Oxtail Soup
(Potage Queue de Boeuf)
What You Need:
  • Bouquet garni made of 2 parsley sprigs, 2 celery stalks and 1 leek, tied together
  • 1 teaspoon dried thyme
  • 4 or 5 peppercorns
  • Salt
  • Freshly ground black pepper
  • ˝ cup finely diced carrots
  • ˝ cup finely diced turnips
  • 1 to 2 tablespoons dry Madeira or port
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 pounds oxtail, cut in 1-inch sections
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 2 tablespoons flour
  • 2 quarts beef stock, fresh or canned

  • How To Cook:
    1. In a heavy 4- to 6-quart saucepan or soup pot, melt 1 tablespoon of the butter with the oil over moderate heat. Add the oxtail and cook, turning frequently, until the pieces are golden brown on all sides.

    2. Using kitchen tongs, transfer the oxtail to a plate. Cook the sliced onion and carrot in the fat remaining in the pan for 8 to 10 minutes, or until they are soft and lightly browned. Stir in the flour and cook, stirring constantly, until the flour has browned. Remove the pan from the heat and let it cool slightly.

    3. Gradually beat in the beef stock, whisking vigorously. Bring to a boil and cook, stirring, until the soup is smooth and has begun to thicken. Return the oxtail to the pan together with the bouquet garni, thyme and peppercorns, and bring to a boil over high heat. Skim the fat from the surface, reduce the heat and simmer the soup, partially covered, for 3˝ hours, skimming frequently.

    4. Lift out the oxtail with a slotted spoon and strain the soup through a fine sieve into a large mixing bowl. Let it settle for a few minutes, then skim off the surface fat. Taste the strained soup, season it with salt and pepper, and return it to the pan. Melt 2 tablespoons of butter in a 6- to 8-inch skillet and in it cook the diced carrots and turnips, stirring frequently, for 1 or 2 minutes or until they are coated with butter.

    5. Add the diced carrots and turnips and the oxtail to the soup and simmer the soup for 30 minutes, skimming the fat from the surface as necessary. To serve, ladle the soup into a tureen and stir in the wine.
    To serve 4
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Meat & Poultry » Oxtail
    Dish » Soup


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