In a post I made here in 2000, here's my recipe for Oxtail Soup. No V-8
juice and no chuck roast. It does affirm browning the oxtails. This is a
tried and true recipe and more like what I'm accustomed to:

Oxtail Soup:

2 oxtails, disjointed
1/4 c. oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
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 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. Bone the oxtails and add the
meat to the soup. Stir in remaining 1 quart water and the vegetables.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Taste soup and adjust seasonings. Stir in parsley and heat through.
Serves 8

Jill

Mmm, this sounds yummy! I am trying to remember - I think when my mum
used to make oxtail soup her recipe was very similar - but she added
barley somewhere near the last. More "filling" somehow, or maybe she
was just trying to stretch her food dollar (as kids we didn't pay
attention to that of course).

But now I have to get some oxtails and try it. Or soon anyway - cool
weather coming!

Jen Lownie

jmcquown wrote:
> In a post I made here in 2000, here's my recipe for Oxtail Soup. No V-8
> juice and no chuck roast. It does affirm browning the oxtails. This is a
> tried and true recipe and more like what I'm accustomed to:
>

wrote on 26 Aug 2006 in rec.food.cooking

> Or soon anyway - cool
> weather coming!
>

Beef Bouillon from Gourmet

3-4 lbs oxtails, patted dry
Salt and pepper
2 onions, peeled and quartered
2 carrots, cut into 1-inch sections
the zest of one orange, removed in strips with a vegetable peeler
1 cup dry white wine
4 quarts water
1/3 cup fresh cranberries
10 oz mushrooms, chopped coarse
3 ribs celery, cut into 1-inch sections
4 sprigs of thyme or 1/2 teaspoon dried thyme
1 bay leaf
4 cloves
1 teaspoon peppercorns


1 Preheat the oven to 450°F. In a large roasting pan combine the oxtails,
patted dry and seasoned with salt and pepper, the onions, the carrots,
and the zest. Roast mixture in the middle of the oven, turning the
oxtails as browned, and transfer it to a large stockpot.

2 Deglaze the roasting pan with the wine over high heat, scraping up the
brown bits, and add the deglazing liquid to the stockpot with the water,
cranberries, mushrooms, celery, thyme, bay leaf, cloves, and peppercorns.
Bring the liquid to a boil, skimming the froth, and simmer gently,
uncovered, for 3 hours.

3 Ladle the mixture through a sieve lined with a rinsed and squeezed
kitchen towel into a large bowl. Reserve the oxtails for another use,
such as oxtail pate. Discard the remaining solids. The bouillon can be
made 3 days in advance and kept chilled. Discard excess fat (leave enough
to cover soup when chilled). Bring the bouillon just to a boil and ladle
it into warmed bowls. Makes 8 cups. Serves 6 to 8.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

wrote:
> Mmm, this sounds yummy! I am trying to remember - I think when my mum
> used to make oxtail soup her recipe was very similar - but she added
> barley somewhere near the last. More "filling" somehow, or maybe she
> was just trying to stretch her food dollar (as kids we didn't pay
> attention to that of course).
>
> But now I have to get some oxtails and try it. Or soon anyway - cool
> weather coming!
>
Barley is always a nice "stretcher" for a beef stew/soup or even just a
plain vegetable soup I use it a lot myself!

Jill

> Barley is always a nice "stretcher" for a beef stew/soup or even just a
> plain vegetable soup I use it a lot myself!

I find barley to be extremely diabetic friendly... for me anyway...

Alan submitted:

> Beef Bouillon from Gourmet
>
> 3-4 lbs oxtails, patted dry
> Salt and pepper
> 2 onions, peeled and quartered
> 2 carrots, cut into 1-inch sections
> the zest of one orange, removed in strips with a vegetable peeler
> 1 cup dry white wine
> 4 quarts water
> 1/3 cup fresh cranberries
> 10 oz mushrooms, chopped coarse
> 3 ribs celery, cut into 1-inch sections
> 4 sprigs of thyme or 1/2 teaspoon dried thyme
> 1 bay leaf
> 4 cloves
> 1 teaspoon peppercorns
<snip>
> Reserve the oxtails for another use, such as oxtail pate.


That's a fascinating recipe, what with the orange zest and the cranberries.
I'm going to try it when it gets cold here. Anybody have a favorite recipe
for oxtail pate?

Bob

Bob Terwilliger wrote:
> Alan submitted:
>
>> Beef Bouillon from Gourmet
>>
>> 3-4 lbs oxtails, patted dry
>> Salt and pepper
>> 2 onions, peeled and quartered
>> 2 carrots, cut into 1-inch sections
>> the zest of one orange, removed in strips with a vegetable peeler
>> 1 cup dry white wine
>> 4 quarts water
>> 1/3 cup fresh cranberries
>> 10 oz mushrooms, chopped coarse
>> 3 ribs celery, cut into 1-inch sections
>> 4 sprigs of thyme or 1/2 teaspoon dried thyme
>> 1 bay leaf
>> 4 cloves
>> 1 teaspoon peppercorns
> <snip>
>> Reserve the oxtails for another use, such as oxtail pate.
>
>
> That's a fascinating recipe, what with the orange zest and the
> cranberries. I'm going to try it when it gets cold here. Anybody have
> a favorite recipe for oxtail pate?
>
> Bob

Sure wasn't me who mentioned orange zest and cranberries or pate. My recipe
was strictly for soup/stew.

Jill

Jill replied:

> Bob Terwilliger wrote:
>> Alan submitted:
>>
>>> Beef Bouillon from Gourmet
>>>
>>> 3-4 lbs oxtails, patted dry
>>> Salt and pepper
>>> 2 onions, peeled and quartered
>>> 2 carrots, cut into 1-inch sections
>>> the zest of one orange, removed in strips with a vegetable peeler
>>> 1 cup dry white wine
>>> 4 quarts water
>>> 1/3 cup fresh cranberries
>>> 10 oz mushrooms, chopped coarse
>>> 3 ribs celery, cut into 1-inch sections
>>> 4 sprigs of thyme or 1/2 teaspoon dried thyme
>>> 1 bay leaf
>>> 4 cloves
>>> 1 teaspoon peppercorns
>> <snip>
>>> Reserve the oxtails for another use, such as oxtail pate.
>>
>>
>> That's a fascinating recipe, what with the orange zest and the
>> cranberries. I'm going to try it when it gets cold here. Anybody have
>> a favorite recipe for oxtail pate?
>>
>> Bob
>
> Sure wasn't me who mentioned orange zest and cranberries or pate. My
> recipe was strictly for soup/stew.


Yes, I know. That's why I clearly wrote, "Alan submitted." I was giving the
credit to Alan. Do you see your name ANYWHERE in my post?

And what's the point of mentioning that you don't have a recipe for pate?
When somebody asks, "Does anybody have a recipe for ____?" do you always
reply, "No, I don't have that recipe"?

Bob

Bob Terwilliger wrote:
> Jill replied:
>
>> Bob Terwilliger wrote:
>>> Alan submitted:
>>>
>>>> Beef Bouillon from Gourmet
>>>>
>>>> 3-4 lbs oxtails, patted dry
>>>> Salt and pepper
>>>> 2 onions, peeled and quartered
>>>> 2 carrots, cut into 1-inch sections
>>>> the zest of one orange, removed in strips with a vegetable peeler
>>>> 1 cup dry white wine
>>>> 4 quarts water
>>>> 1/3 cup fresh cranberries
>>>> 10 oz mushrooms, chopped coarse
>>>> 3 ribs celery, cut into 1-inch sections
>>>> 4 sprigs of thyme or 1/2 teaspoon dried thyme
>>>> 1 bay leaf
>>>> 4 cloves
>>>> 1 teaspoon peppercorns
>>> <snip>
>>>> Reserve the oxtails for another use, such as oxtail pate.
>>>
>>>
>>> That's a fascinating recipe, what with the orange zest and the
>>> cranberries. I'm going to try it when it gets cold here. Anybody
>>> have
>>> a favorite recipe for oxtail pate?
>>>
>>> Bob
>>
>> Sure wasn't me who mentioned orange zest and cranberries or pate. My
>> recipe was strictly for soup/stew.
>
>
> Yes, I know. That's why I clearly wrote, "Alan submitted." I was
> giving the credit to Alan. Do you see your name ANYWHERE in my post?
>
> And what's the point of mentioning that you don't have a recipe for
> pate? When somebody asks, "Does anybody have a recipe for ____?" do
> you always reply, "No, I don't have that recipe"?
>
> Bob

What got your knickers in a twist? Alan replied to MY recipe post with a
recipe of his own. Fine, well, and good. Should have probably been a
separate thread, not a piggyback, but whatever. As for pate, you mentioned
it; I replied... it's not like I keep pate in the fridge. Sheesh. And here
I thought I was the only one out of medication

Jill

Jill wrote:

> What got your knickers in a twist?

Your rudeness bothered me.


> Alan replied to MY recipe post with a recipe of his own. Fine, well, and
> good. Should have probably been a separate thread, not a piggyback, but
> whatever.

Alan replied to your OXTAIL SOUP recipe with an OXTAIL SOUP recipe of his
own. It was ABSOLUTELY appropriate for him to provide that recipe in this
thread. Then when I commented on Alan's recipe, you jumped in with "Sure
wasn't me who mentioned orange zest and cranberries or pate. My recipe was
strictly for soup/stew.."

Nobody accused you of posting Alan's recipe. Everybody knows that you didn't
post Alan's recipe. Nobody cares whether you approve of Alan's recipe or
not.

You realize that you don't own the thread, right? You realize that the
discussion can go on perfectly well without you, right?


> As for pate, you mentioned it; I replied... it's not like I keep pate in
> the fridge. Sheesh. And here I thought I was the only one out of
> medication

Alan's recipe mentioned pté in passing; I asked the forum participants if
any of them had amplifying data on how to make such a thing. Your negative
response was utterly pointless and stupid. But to save time on later posts,
would you care to go ahead and post a list of ALL the recipes you don't
have? That way you won't have to post such non-information later.

And my brain chemistry is just fine WITHOUT the drugs you seem to crave so
avidly, thanks very much.

Bob

Bob Terwilliger wrote:
> Jill wrote:
>
>> What got your knickers in a twist?
>
> Your rudeness bothered me.
>
Rude? I wasn't rude. You perceived me to be rude. If Alan thinks I was
rude to him he's perfectly capable of saying so himself. I chatted with him
in the channel the other night and he didn't seem bothered by this or by me.

As for "craving" medication, sorry dear but there is such a thing as
clinical depression. You are very fortunate you don't have to be treated
for it. I bid you peace.

Jill