Oxtail Soup

Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for forty-five minutes before you prepare the soup.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 588 Calories

Ingredients

• 1 onion, chopped
• 3 teaspoons salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried savory
• 1 bay leaf
• 6 cups water
• ½ cup barley
• 2 carrots, sliced
• 1 parsnip, sliced
• 3 pounds beef oxtail
• 1 turnip, peeled and diced
• 2 tablespoons brandy (Optional)
• 2 ounces dried mushrooms

Recipe Instructions

Step 1

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

Step 2

Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.

Step 3

Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.

Step 4

In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.

Step 5

Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.