Oxtail Soup
This oxtail soup recipe is a robust and substantial soup with a distinctive twist compared to most oxtail soups.
Ingredients
- 2 ounces dried mushrooms
- 3 pounds beef oxtail
- 6 cups water, divided
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 turnip, peeled and diced
- 2 tablespoons brandy (Optional)
- ½ cup barley
- 3 teaspoons salt
- ½ teaspoon dried savory
- ¼ teaspoon ground black pepper
- 1 bay leaf
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Trim off fat from oxtails. Spread on a shallow roasting pan.
- Roast oxtails in the preheated oven for 45 minutes.
- While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
- Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
- Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
- Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.
Nutrition
Calories: 588kcalCarbohydrates: 22gProtein: 63gFat: 27gSaturated Fat: 11gCholesterol: 214mgSodium: 1409mgPotassium: 943mgFiber: 5gSugar: 3gVitamin C: 10mgCalcium: 63mgIron: 9mg
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