Subject: Oxtail Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 12 2002 - 10:13:30 EST
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FOOD FUNNY
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Thanks to Denise Ricks of Los Angeles, CA for sending us this one:
Entry found in company recipe book ("Creative Cooking Handbook" by the
Chefs of CCH)
Reservations
Ingredients:
Telephone book
Credit card (ATM debit card or cash can be substituted)
Directions:
Call your favorite restaurant.
Get dressed.
Get in car.
Drive.
Special information:
No shoes, no shirt, no service and enjoy!
Also, if all other recipes in this book fail, use this one.
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TODAY'S RECIPE
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This rich and aromatic soup takes four hours of simmering and should
be refrigerated overnight in order to remove the fat from the stock,
so I recommend making it the day before you plan to serve it.
All recipes this week are adapted from "The Best Recipe: Soups &
Stews" by the Editors of Cook's Illustrated Magazine, available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0936184531/worldwiderecipes
Oxtail Soup
2 Tbs (30 ml) vegetable oil
6 lbs (2.75 Kg) oxtails
1 large onion, halved
1 cup (250 ml) dry red wine
8 cups (2 L) beef stock
3 Tbs (45 ml) dry sherry
1 large carrot, chopped
1 large stalk celery, chopped
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)
Heat the oil in a large soup pot over high heat and brown the oxtails
and onion halves in batches. Remove and set aside. Add the red wine
to the pot and bring to a boil, stirring to scrape up all the brown
bits in the bottom of the pot. Boil until the wine is reduced to
about 2 tablespoons (30 ml). Add the reserved oxtails and onion and
reduce the heat to low. Simmer covered for 20 minutes. Add the beef
stock and bring to a boil over high heat. Skim off the foam that
rises to the surface and simmer partially covered for 4 hours. Strain
the soup and set the oxtails aside to cool. Pick off the meat from
the oxtails and reserve. Refrigerate the meat and stock for up to 3
days. Skim off and discard the fat from the surface of the stock.
Bring the stock to a simmer and add the reserved meat, sherry, carrot,
celery, salt, and pepper. Simmer just until the vegetables are
tender, about 10 minutes. Serve garnished with chopped parsley if
desired. Serves 6 to 8.
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