6 1/4 hours,
overnight chilling then 30 minutes
2 oxtails, (separated at each joint)
25 g / 1 oz flour
salt and freshly ground black pepper
60-90 ml / 4-6 tbs cognac
1 Spanish onion, coarsely chopped
4 carrots, quartered
5 ml / 1 tsp dried thyme
60 ml / 4 tbs finely chopped parsley
425 ml / 15 fl oz Classic brown beef stock
425 ml / 15 fl oz red wine
1- Heat the oven to 250 C / 500 F / gas 10.
2- Sprinkle the flour on to a large flat plate and season well with salt and freshly ground black pepper. Roll the oxtail segments in the seasoned flour and place them in a large roasting tin. Brown them in the oven for 15 minutes. Turn the segments over and continue cooking for a further 15 minutes. Remove the tin from the oven and carefully pour off any fat. Transfer the oxtail segments and any sediment to a large flameproof casserole.
3- Reduce the heat to 170 C/ 325 F / gas 3. Heat the cognac in a ladle. Set it alight and pour it over the oxtail segments. Once the flames have died out, add the coarsely chopped onion, quartered carrots, dried thyme, 30 ml / 2 tbs of the finely chopped parsley, the bay leaves, beef stock, red wine and 600 ml/ 1 pt water. Season with salt and freshly ground black pepper to taste and cook in the oven for 2 1/2 hours.
4- Reduce the heat again to 110 C / 225 F / gas 1/4 and cook the soup for a further 2-3 hours or until the meat is tender. Remove from the oven and allow to cook, then refrigerate overnight.
5- To serve, remove the fat from the surface of the soup with a spoon. Bring the soup to the boil, then simmer for 15-20 minutes, until the oxtail segments are heated through thoroughly. Sprinkle with the remaining finely chopped parsley and serve.
- It is important to chill this soup so that you can remove the fat completely, other wise it will be unpleasantly greasy. Reheat the meat thoroughly before serving.
Yummy Food bring this Oxtail soup recipe for you, don't forget to try it home.
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