Recipe

Oxtail Soup With Veggies Recipe

Add Step-by-Step Photos	Lor / All my dishes 1 year, 8 months ago A different twist on Oxtail Soup. This is not how I usually make my oxtail soup but I have followed this recipe and it is delicious. Prep:25m Cook:190m Servings:8	Lor
	takes a while but its worth it

Does this look good? Yeah! / Nope

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Ingredients

3-4 pounds beef oxtail

1 teaspoon salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 carrots, sliced

1/2 parsnip, sliced

3 garlic cloves, minced or finely chopped

1/2 turnip, peeled and diced

2 tablespoons brandy (optional)

6 cups water

1/2 teaspoon dried thyme

1 bay leaf (optional)

1/2 cup barley (optional)

2 ounces dried mushrooms (my mother-in-law used the Polish dried mushrooms)

Note: I use Portabello mushrooms

Directions

Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.

Spread oxtails on a shallow roasting pan.

Roast at 450 degrees F (230 degrees C) for 45 minutes.

Drain off fat, reserving about 2-3 tablespoons.

Add 1 cup of water to roasting pan in which oxtails were browned.

Heat stirring constantly to dissolve browned bits.

Set aside.

In a large dutch oven, gently saute onion, carrots, parsnip, garlic, mushrooms and turnip in reserved fat until soft, about 10 minutes.

Add browned oxtails.

Drizzle brandy over the saute mixture.

Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water.

Add bay leaf, thyme, barley, salt, and pepper.

Bring to boil, then reduce heat.

Cover and simmer slowly for 2-3 hours.

Adjust seasonings to your taste.

6 - 8 servings

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Comments

alexander_kassal 1 year, 8 months ago said:
This looks pretty great as it is. I can't figure out what the different 'twist' is however. This soup looks akin to most of the versions I know. Except we all know that Russian mushrooms are the best!
Sasha

lor 1 year, 8 months ago said:
Now, now, I don't want to get into good, better, best but if my Mother-in-Law were alive, she might argue your preference to Russian mushrooms. As a child she often went mushroom picking with her mother and the ladies of the town. My recipe is somewhat different and I'll post it when I have the time. Thanks for your comment and I love your pic.

pointsevenout 1 year, 7 months ago said:
Once again this hay-seed town doesn't have dried mushrooms. I went with baby 'bellas; 8oz fresh sliced. Ox is in the oven, baking.

We are getting a PUBLIX store in 2 years. Don't think I can stand the wait.

Tastes better the second day. Was able to skim all the fat off the top.

borinka 9 months, 3 weeks ago said:
I like to make this soup and thanks to you for sharing with us.

mishi 7 months, 3 weeks ago said:
My mom would make this back home. It is such comfort food and it looks like if I want to enjoy it, I'll have to make it ;D Especially since my mom is in Ireland lol

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