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Hearty Oxtail Vegetable Soup Recipe
This may seem like lot of work, but it’s really not. You do it over two day period. Plus it’s a very good dish, especially for winter time. Hope you and your family enjoy it.
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2 1/2 Lb oxtail, cut into 2" length
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1 1/2 Qt cold water
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1/2 Cup flour
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12 3" bias celery slices
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1 Tsp seasoned salt
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1/2 Cup diced celery
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3 Tbl oil
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12 yellow turnip sticks, 3" long,
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1/2 Cup minced onion
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-(rutabaga)
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1 Tbl salt
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1/2 Cup diced yellow turnip,
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1/8 Tsp pepper
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-(rutabaga)
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3 bay leaves
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12 3" bias cut carrot slices
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5 parsley springs
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1/2 Cup diced carrots
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1 -lb 13-oz can tomatoes
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few drop Tabasco
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Day before: First, Wipe the oxtail pieces with a damp cloth, then cut off all excess fat. Then, combine flour and seasoned salt; dredge evenly over each piece of oxtail. Next, In large Dutch oven heat fat and brown oxtail pieces well, a few at a time; then brown onion. Return all oxtail pieces to Dutch oven; now add salt, pepper, bay leaves, parsley, tomatoes, and water. Cover; simmer 2 hrs. or till fork tender. lastly, cool, then refrigerate overnight.
Around an hour before serving: Skim fat from surface of soup. Bring soup to boil; add celery, turnips, and carrots; simmer, covered, 45 min. or until large pieces of vegetables are fork tender. Now add Tabasco. Serve. Nice with Onion-Rye bread.
Enjoy!
thank-you mom for this Recipe :)
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