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Receta Oxtail Soup With Red Wine And Root Vegetables
by Global Cookbook

Oxtail Soup With Red Wine And Root Vegetables
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Ingredientes

  • 5 Tbsp. vegetable oil
  • 3 1/4 lb meaty oxtails patted dry
  •     (about seven 3" segments)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 10 c. water
  • 5 can beef broth - (14 1/2 ounce ea)
  • 3 c. dry red wine
  • 2 med onions minced
  • 2 med leeks, white and pale green parts only minced
  • 3 med carrots peeled, and
  •     finely minced
  • 2 med parsnips peeled, and
  •     cut into 1/2" cubes
  • 6 x garlic cloves chopped
  • 1 tsp dry thyme
  • 1 x bay leaf
  • 2 lrg russet potatoes peeled, and
  •     cut into 1/2" cubes
  • 1/3 c. finely-minced fresh Italian parsley

Direcciones

  1. Heat 2 Tbsp. oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add in oxtails to pot and brown on all sides, about 20 min. Add in 10 c. water, beef broth and 2 c. wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently till meat is tender, stirring occasionally, about 3 hrs.
  2. Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-c. glass measuring c. or possibly large bowl. Freeze cooking liquid till fat separates from liquid, about 45 min. Spoon fat from top of cooking liquid. Remove meat from oxtails; throw away bones. Add in meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
  3. Heat 3 Tbsp. oil in same pot over medium-high heat. Add in onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Saute/fry till vegetables are golden brown, about 12 min. Add in cooking liquid with meat and remaining 1 c. wine. Bring to boil. Add in potatoes. Cover and simmer till potatoes are tender, stirring occasionally, about 20 min.
  4. Add in parsley to soup. Season to taste with salt and pepper. Ladle into bowls.
  5. This recipe yields 8 servings.
  6. Comments: During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.