Oxtail Soup

Recipe Ingredients

2		Oxtails - (abt 6 lbs)
2 tablespoons	30ml	Butter
2		Carrots - sliced
2		Turnips - sliced
3		Onions - sliced
1		Leek - sliced
1		Celery - sliced
1		Savory herbs such as thyme,
		Basil or rosemary - tied with twine
1		Bay leaf
12		Peppercorns
4		Whole cloves
2		Ham - chopped
3		Water - plus
1/2 cup	118ml	Water
1 tablespoon	15ml	Salt
1/4 cup	15g / 0.5oz	Flour
2 tablespoons	30ml	Ketchup
1/3 cup	78ml	Port

Recipe Instructions

Place oxtails and butter in Dutch oven or large soup pot. Add carrots, turnips, onions, leek, celery, herbs, bay leaf, peppercorns, cloves, ham and 1 cup water. Cook over high heat, stirring occasionally, until vegetables soften, 8 to 10 minutes.

Add remaining water, except for 1/2 cup, and bring to boil. Add salt. Skim fat and scum. Simmer gently until oxtails are tender, 3 to 3 hours 30 minutes. Remove oxtails and set aside.

Skim fat and scum again. Strain soup, discarding vegetables, herbs, spices and ham, and return soup to pot. Combine flour and 1/2 cup water and add to soup to thicken. Add ketchup and Port. Return oxtails to soup and simmer 5 minutes.

This recipe yields 10 servings.

Each serving: 92 calories; 872 mg sodium; 20 mg cholesterol; 4 grams fat; 7 grams carbohydrates; 5 grams protein; 0.46 gram fiber.

Source:
The Los Angeles Times, 01-19-2000

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