Oxtail Soup
Description
Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for 45 minutes before you prepare the soup.
Ingredients
•
2 ounces dried mushrooms
•
3 pounds beef oxtail
•
6 cups water, divided
•
1 onion, chopped
•
2 carrots, sliced
•
1 parsnip, sliced
•
1 turnip, peeled and diced
•
2 tablespoons brandy
•
1/2 cup barley
•
3 teaspoons salt
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1/2 teaspoon dried savory
•
1/4 teaspoon ground black pepper
•
1 bay leaf
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Trim off fat from oxtails. Spread on a shallow roasting pan.
3
Roast oxtails in the preheated oven for 45 minutes.
4
While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5
Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6
Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7
Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.