First posted in 2000, it's that time of year again! Soups and stews. It's
only 60 degrees here in sunny SC, a sign that winter is on the way. After a
very long, hot summer I'm glad to have the windows open!

I have oxtails thawing as I type. I've modified the recipe in the last 10
years; I tend to do that. That's one thing I love about cooking. It's
flexible

Oxtail Soup:

2 -3 oxtails, disjointed
1/4 c. neutral oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1/2 c. chopped celery (optional)
1 c. chopped onion
2 cloves minced garlic
1 bay leaf
1 Tbs. tomato paste (optional)
2 Tbs. chopped fresh parsley

Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns tied with kitchen string in
a cheesecloth bag. Simmer for 3 hours, stirring occasionally. Remove
oxtails to a platter and let cool to the touch. Skim fat from soup. Debone
the oxtails (I no longer bother) and add the meat to the soup. Stir in
remaining 1 quart water and the vegetables and tomato paste (if desired).
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Adjust seasonings to taste. Stir in parsley and heat through.
Serves 6-8

Jill

On Nov 2, 1:27*pm, "jmcquown" > wrote:
> First posted in 2000, it's that time of year again! *Soups and stews. *It's
> only 60 degrees here in sunny SC, a sign that winter is on the way. *After a
> very long, hot summer I'm glad to have the windows open!
>
> I have oxtails thawing as I type. *I've modified the recipe in the last 10
> years; I tend to do that. *That's one thing I love about cooking. *It's
> flexible
>
> Oxtail Soup:
>
> 2 -3 oxtails, disjointed
> 1/4 c. neutral oil
> flour seasoned with salt & pepper
> 3 quarts water
> 1/2 c. chopped carrots
> 1/2 c. chopped celery (optional)
> 1 c. chopped onion
> 2 cloves minced garlic
> 1 bay leaf
> 1 Tbs. tomato paste (optional)
> 2 Tbs. chopped fresh parsley
>
> Dust oxtails with seasoned flour. *Brown well in deep pot in oil. *Add 2
> quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
> sprigs of marjoram or thyme and 3-4 peppercorns tied with kitchen string in
> a cheesecloth bag. Simmer for 3 hours, stirring occasionally. *Remove
> oxtails to a platter and let cool to the touch. *Skim fat from soup. *Debone
> the oxtails (I no longer bother) and add the meat to the soup. *Stir in
> remaining 1 quart water and the vegetables and tomato paste (if desired).
> Simmer until vegetables are tender, about 30-45 minutes. *Remove bouquet
> garni. *Adjust seasonings to taste. *Stir in parsley and heat through..
> Serves 6-8
>
> Jill

This sounds wonderful. I've never made it, but will ......if I can
find oxtails. Thanks for posting it.
Nan in DE