Kangeroo Tail Soup With Potato Dumplings

Recipe Ingredients

6 lbs	2724g / 96oz	Kangeroo tail - browned, see * Note
2 tablespoons	30ml	Olive oil
2		Onions - diced
2		Carrots - diced
2		Celery stalks with leaves - diced
3		Garlic cloves - crushed
2 1/2 cups	592ml	Dry red wine
1/2 cup	118ml	Port
1/2		Fresh thyme
		(or 2 tbspns dried thyme wrapped in
		Silver foil and pierced with a fork)
2		Parsley storks (roots) or 1 medium parsnip
1 1/2 cups	355ml	Tomato paste
5 1/2		Beef stock
4 cups	948ml	Tomato puree
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Freshly-ground black pepper
		Potato Dumplings
3		Potatoes - boiled, peeled (large)
1		Egg
3/4 teaspoon	3.8ml	Salt
1/4 cup	15g / 0.5oz	Flour

Recipe Instructions

* Note: Non-marsupial nations, do not despair. David Bruguera-McLaren, chef de cuisine at The Melbourne Soup Kitchen in Australia, says we can substitute oxtails.

Potato Dumplings: Rice 3 potatoes, then stir in egg, salt and flour -- beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.

For the soup: Brown the meat in a 450 degree oven, turning over once.

Meanwhile, in a large stockpot, saute the onion, carrrot, celery, and garlic in the oil. Deglaze the pot with the port, add red wine and bring to a boil. Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.

Add the browned kangeroo tail (or oxtails) and coat thoroughly. Add the stock, tomato puree, salt, and pepper -- bring to a boil, then reduce heat and simmer for 90 minutes. Strain completely, reserving the meat to add to the soup later, and refrigerate until you can scoop all the fat off the top easily and discard.

When getting ready to serve, prepare and cook the dumplings. Then discard the congealed fat on top of the soup, bring the soup to a boil, and add the meat to it (discarding the bones).

Ladle into bowls and spoon the dumplings into each. Serve out back with crusty bread, a big salad, and lots of red wine.

This recipe yields 8 to 10 servings.

Source:
The Soup Recipe Archive at http://www.soupsong.com

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